When it’s too hot to cook, Brown Rice & Chicken Salad, hits the spot. Most times when it’s really warm I don’t want to spend too much time in a hot kitchen. We like to sit on our deck and watch the birds, squirrels, and deer romp through our yard, while we enjoy a meal. Sometimes we see a red fox.

I try to think of meals that not only are easy to prepare, but don’t heat up the kitchen. This recipe hits on all counts. It’s not only easy to prepare, but it’s made ahead of time and chilled. It’s even easier to make, when you plan ahead with a previous meal and grill extra chicken breasts and make extra brown rice.

Beforehand, mix together:

4 cups cooked brown rice

2 pre-grilled chicken breasts

2 cups chopped tomatoes

1 medium grated carrot

½ cup sliced green onions

1 cup frozen peas

1 (8 ounce) can of artichoke hearts

1 (2¼ ounce) can of sliced olives

2 tablespoons chopped parsley

and 2 tablespoons chopped fresh basil

Italian Vinaigrette Dressing

Lettuce leaves

1. Chop chicken breasts, tomatoes, carrots, and onions into bite-size pieces.

2. Drain the olives and artichoke hearts.

3. Toss everything together, except the lettuce leaves.

4. Stir in Italian Vinaigrette Salad Dressing

5. Chill and serve over lettuce leaves.

At dinner, all you do is pull it out of the refrigerator and serve over lettuce.