Too Hot To Cook?

It wasn't really too hot to cook last night, but after a session at Pubix, where shopping is an adventure, I just didn't feel like cooking. So, last night I prepared my:

Too Hot To Cook Chicken Salad

This recipe will serve four people, takes about an hour from start to finish, and has around 380 calories per serving.

8 ounce bag of French green beans (haricot vert)
2 tablespoons of lime juice (fresh)
1 tablespoon of EVOO
1/4 cup of chopped yellow onion
1 large jalapeño pepper finely chopped (pickled, not fresh)
1/2 teaspoon of sea salt
1/2 teaspoon of dried oregano
3/4 cup of cilantro, chopped
8 ounces of cooked chicken in bite size pieces*
1 cup of avocado cut into 1/2 inch cubes
1 medium tomato, diced
1/3 cup of chopped red onion
4 ounces of crumbled goat cheese

Clip off a corner on that bag of haricot vert and nuke it for no more than three minutes. Carefully remove bag from the microwave and dump contents into cold water to stop cooking. When cool enough to handle, cut into 1 inch lengths and toss into a medium sized bowl.

Into that same bowl, mix in the lime juice, EVOO, yellow onion, jalapeño, sea salt, oregano, and cilantro. Grab yourself a cold beer and chill out for 30 minutes or so while the contents of the bowl get intimate with each other.

After a beer or two we can move on to the last step.

Gently mix in the remaining ingredients, plop on a plate, and serve.

To stretch this salad, you could serve it on a bed of mixed salad greens and top with toasted croutons.

*For the cooked chicken I recommend one of those rotisserie birds from the deli. As soon as I get the bird home I strip it of all the skin and bones, and shred it into bite sized pieces. I then divide the shredded chicken into two, more or less, equal portions. They have averaged about 10 ounces each on a food scale.

For this recipe I used one portion, and the other went into a freezer bag, and into the freezer to be used the next time I feel lazy.

Bon appetit, y'all.