I am not questioning your right to serve cholent all summer long. Just hoping to share some nice ideas for cold lunches in a hot season.
Chicken salad with avocados and mangos
(this recipe multiplies)
2 skinless boneless chicken breasts
I ripe Hass Avocado
I ripe mango
rounded teaspoon prepared dijon mustard
tiny pour of olive oil
Poach or bake chicken until the pink center has just barely turned white (or grill, or serve an extra roast chicken on Friday night and use the leftover meat - white and dark - to make this salad)
Cut chicken in fork-size chunks. Peel and chunk mango.
Cut avocado into rough dice. Put avocado into a tupperware with lemon juice, dijon mustard, a drop of olive oil, and shake, shake, shake.
Mix everything together. Serve on lettuce bed to make it look pretty.