Guest Author - Jill Valente

During the steamy summer months, turning on the oven is the last thing on your mind making take-out a go-to option. Well put down that phone and check out these salad recipes. They will keep you cool and in good health during this active time of year.

Shrimp are ideal for summer salads because they cook in about 3-4 minutes. A great item I just discovered for shrimp is Chili Garlic Sauce. You can find it in most gourmet food stores and it is fat free but full of flavor. Mix up a pound of shrimp with salt, pepper and a teaspoon of this powerful sauce and sauté until done. Use them to top off a salad and you are good to go. The heat and spice of the shrimp matched with the coolness of vegetables like lettuce and cucumbers make a perfect union. This meal is easy, nutritious and tasty plus no need for the oven. Another hot weather savior is rotisserie chicken. Check out its use in the recipe below.

Cravin’ Asian Chicken Salad
This salad is filling and satisfying due to its wholesome list of ingredients. Jicama is fiber-rich but low in carbohydrates making it ideal for losing weight. It’s also high in vitamin C which will help ward off colds and the flu. Combine that with the anti-cancer effects of cabbage and this salad is a home run.

Ingredients
• 3 cups mixed greens
• ¾ cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup jicama, peeled and chopped
• 2 cups shredded rotisserie chicken, white meat, no skin
• ½ cup scallions, chopped
• ¼ cup honey roasted peanuts, chopped
• 2 tbsp. sugar
• 4 tbsp. fresh mint, chopped
• 4 tbsp. fresh cilantro, chopped
• 3 tbsp. extra virgin olive oil
• 1 tbsp. fresh lime juice
• 1 tbsp. Dijon mustard

Directions
Arrange greens in a large shallow bowl and add cabbage, carrots, jicama, chicken and scallions; top with peanuts. Place sugar and remaining ingredients in a mini chopper food processor or blender and pulse until smooth. Drizzle dressing over salad and serve. Makes 4 servings.