It has been hot and steamy here on the farm. We are trying our best to keep the cows cool. When the cows come up on the feed area before milking, we give them a little time to “play” in the sprinkers. This helps to keep their core temperatures down.
To keep us cool, I am making meals that do not require a lot of heat in the kitchen. This weekend I made an easy chicken salad recipe, using left over roasted chicken. (Remember my trick to keeping the house cool while roasting a chicken?)
- 2-3 cups cooked Zweber Farms chicken chopped
- 2 ribs celery chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- dash of paprika
- salt and pepper to taste
Mix all the ingredients together and serve in a sandwich. I topped my sandwich with iceberg lettuce. You could also add tomatoes, cucumbers or sweet peppers to your easy chicken salad recipe (but why get complicated). On the side I served fresh blueberries, Organic Valley mozzarella cheese (cut in cubes) and a glass of cold Organic Valley milk.