A Good Start on the Summer Cooking

When June arrives, I begin to be attracted to lighter, cooler dishes. To celebrate the arrival of June, I threw together a Mexicanish chicken salad, which we had with a round of sourdough, tortilla chips & fresh salsa (Trader Joe's, not mine) and big hunks of sweet pineapple. For the chicken salad, I diced and sauteed a couple skinless, boneless chicken breasts. I mixed the chicken in a bowl with half a cup of diced celery, half a can of corn (drained) and 1/4 c. sliced black olives. Then, I mixed about 3/4 c. salsa with 1/2 c. sour cream and folded that into the salad, gently tossing until everything was coated.