It’s beastly hot outside. Yep … summer in Texas. So what to cook tonight for dinner? I was thumbing through a stack of cookbooks looking for a recipe that didn’t require turning on the oven, or the stove top, and came across one for chicken salad that looked moderately interesting. After the first taste test, I decided it contained just the right amount of cumin and chili powder. It really gave it some zing! I’ve renamed it “Kick in the Pants” Chicken Salad. So instead of literally heating up the kitchen … decide if it might be more fun to simmer a couple of taste buds instead. On a scale of one to five my husband gave the recipe a five. And don’t forget the corn and bell peppers. They give it just the right amount of crunch! I just had to share.

Chicken Salad with Corn and Cilantro
Serves four

Serve with salad greens, or roll the chicken in a wrap for a quick lunch.

½ cup extra-virgin olive oil
½ cup rice vinegar
¼ cup freshly squeezed lime juice (about 2 limes)
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon Tabasco or other hot sauce
4 cups cubed cooked chicken
2 ears yellow corn, kernels removed
½ cup chopped cilantro
½ red bell pepper, diced
4 green onions (white and green parts), thinly sliced

To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic, salt, pepper and hot sauce in medium bowl.

Add cubed chicken, corn, cilantro, bell pepper, green onions and stir well to coat. Serve cold or at room temperature.

Adapted from “Pure Flavor” by Kurt Beecher Dammeier