Have you ever had hungry guests on a warm day? Have you ever felt like turning on the oven was the last thing you wanted to do at that point? Join the club!
This month's recipe is a variation on one that I literally tossed together one day when my sister arrived for a visit on a warm summer day. She's never been a fan of coleslaw ("What's with cabbage, anyway?"), but raved when I made the recipe below. (Actually, I left out the onions because I was pretty sure I couldn't sneak those by her!) I simply grabbed some leftover grilled chicken breasts, some packaged coleslaw mix and a few other things in my refrigerator and tossed it together. Then, I grabbed my coleslaw, a couple of salad bowls and a pitcher of tea and sat in the backyard with my sister and enjoyed a quick and easy bit and a lovely sunny late afternoon. If that's what this recipe can do for you, it's all worth it!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
- 1/2 lb. cooked chicken strips -- use leftovers or packaged cooked strips
- 16 oz. coleslaw mix
- 1/4 c. finely chopped red onion
- 1/2 c. chopped red bell pepper
- 1/2 c. chopped green apple
- 5 T. honey
- 3 T. Dijon mustard
- 2 T. rice wine vinegar
In a large bowl, combine the first five ingredients (chicken through apple); toss to mix.
In a small bowl, combine the honey, mustard and vinegar; whisk briskly to mix. Pour over the coleslaw mixture and toss to coat evenly. Allow the salad to rest for 5 minutes to allow the flavors to blend.
- Yields: 4 servings
- Preparation Time: about 15 minutes