Avocado Chicken Salad for Two

At this time of year a salad is often the full meal around here.  Avocado and chicken go well together...and with fresh seasonal veggies thrown in, it's a great combo. Add a dinner roll...find some good company...and enjoy it out on the front porch!

Salad:

• 4 cups mixed salad greens (or baby spinach leaves)
• several slices red onion, coarsely chopped
• 12 cherry tomatoes, halved
• 1 cup chopped cucumbers
• 1/2 cup corn (or kernels cut from 1 cob)
• 1 1/2 cups cooked chicken, chopped
• 1 avocado, halved and sliced
• 1/4 cup crumbled feta cheese
• Sunflower seeds or roasted pine nuts to sprinkle on top, optional

Dressing:

• 3 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon liquid honey
• 1 tablespoon Dijon mustard
• salt and freshly ground pepper, to taste

Method:

1. Place salad greens in a large bowl. Add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss.

 

Cooler Corn

We cook it many different ways...

usually on the grill or the stovetop.

Today I will give you another method for cooking corn-on-the-cob.

If you are expecting a crowd for dinner...
or need a simple way to cook corn while camping...
or are planning to serve corn at a family reunion...  

here is an easy way to prepare your corn.

Cooler Corn

• Picnic cooler
• Shucked corn cobs
• Boiling water (several kettles)

1. Place corn cobs in clean picnic cooler
2. Carefully pour boiling water over the corn (to cover) and close the lid immediately.
3. Allow to sit for at least thirty minutes...with no peeking.
4. Serve with butter and seasonings.

The corn will keep its temperature for several hours as long as the lid remains closed. Do not drain. Perfect and simple!