In the heat of the summer, a cool chicken salad is just the ticket, especially if you do not have to cook the chicken first. This version of an Asian chicken salad, which comes to us courtesy of Nancy Kelly from Holland, could be made with rotisserie chicken. It costs a little extra, but it keeps the kitchen cool.
Asian Chicken Salad
½ cup diced cooked chicken breasts
1 (16-ounce) can mixed Chinese vegetables, rinsed and drained
2 tablespoons chopped onion
1 cup chopped celery
½ cup chopped green pepper
1 teaspoon salt
2 teaspoons soy sauce
¾ cup mayonnaise
Mix all ingredients together, and chill before serving.
— Nancy Kelly
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