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"Summer isn&amp;#x27;t just swimsuit season&amp;amp;#8212;it&amp;#x27;s salad season. When the weather&amp;#x27;s this hot, light and clean lunches are definitely a Do. But eating all of those veggies can sometimes lead to a salad rut. We asked the folks at Just Salad to share some recipes just for our lovely readers to help mix things up. Enjoy! Summer Picnic Makes 4 servings 1 cup fresh corn kernels from the cob (can substitute same amount of canned; rinsed and drained) 1 cup cooked black beans 1/4 cup chopped fresh cilantro (can substitute Italian parsley) 1/2 pound mesclun 1/2 pound iceberg, torn into bite-size pieces 1 medium seedless cucumber, peeled in alternate rows, halved lengthwise and sliced 2 medium tomatoes, rinsed and chopped 4 ounces reduced fat cheddar cheese 4 ounces chilled avocado dressing* 12 ounces oven-baked panko chicken* *recipe below In a large mixing bowl, mix together the corn, black beans, and cilantro. Add the lettuce and cucumber, tossing to combine. Add the tomatoes, cheese, and chicken, gently folding to combine, then drizzling in the dressing. Toss to combine and serve immediately. Just Salad Chilled Avocado Dressing Makes approximately 2 cups (1 oz. = 1 serving) 2 medium ripe avocados, peeled and roughly chopped 1 cup low-fat mayonnaise 1/4 cup fresh lime juice 1 teaspoons salt 1/8 teaspoon cayenne pepper 1 cup of water Combine all ingredients in a food processor, except for the water. Pulse to combine. Add half the water, blend until smooth and creamy. If necessary, with food processor motor running, drizzle in more water to desired consistency. Chill and serve. Oven-Baked Panko Chicken Makes approximately 12 to 14 ounces (4 3-ounce servings) Breading: 1 1/2 cups of Panko bread crumbs 1 teaspoon of Paprika 1/2 teaspoon of salt 1/4 teaspoon of black pepper 4 split boneless, skinless, chicken breast (about 1 pound) 1/4 cup olive oil Preheat the oven to 400 F. Pour the oil on to a large sheet pan or baking pan with sides, tilting to evenly distribute. Place the pan in the oven. Meanwhile, combine the bread crumbs, paprika, salt, and black pepper in a large ziplock bag. Shake to combine. On a cutting board, slightly pound the chicken with a kitchen mallet so that they are of even thickness (approximately 1 1/2 to 2 inches thick). Remove the pan with hot oil from the oven. One by one, dredge the chicken in the bread crumb mixture, shaking off excess and placing in a single layer on the sheet or baking pan. Bake for 20 minutes, turn, and cook another 10 minutes until crispy and done. When cool, cut the chicken into strips. Store refrigerated until ready to use. Berrylicious If you&amp;amp;#8217;d like to keep the protein high but omit the salmon, substitute 8 chopped hard-boiled egg whites. Makes 4 servings 1/2 pound fresh baby spinach, rinsed and dried 1/2 pound Romaine lettuce, torn into bite-size pieces, rinsed and dried 1/3 cup toasted almonds 3/4 cup cooked wheat berries (or barley), optional 11/2 cups fresh blueberries, rinsed 4 ounces serrano-strawberry* 3 ounces cooked salmon (oven roasted or pan-seared) *Recipe below In a large mixing bowl, combine the lettuce, almonds, wheat berries, and blueberries. Toss to combine. Add the Serrano-Strawberry-Watermelon dressing and toss again. Top with the cooked salmon. Alternately, if using egg white, fold them in. Serrano Strawberry-Watermelon Makes 1 1/2 cups 4 cups diced seeded watermelon 1/2 cup chopped strawberries 1 teaspoon minced jalapeno 2 tablespoons fresh lime juice 2 tablespoons rice wine vinegar 2 tablespoons low-fat mayonnaise 1 teaspoon salt Pinch cayenne pepper Process: Combine half the watermelon and the remaining ingredients in the work bowl of a food processor. Puree until smooth, then add remaining watermelon. Pulse until only small bits of the watermelon remain. Which one will you try first? Any ingredients you&amp;amp;#8217;ll add?"^^<http://www.w3.org/2001/XMLSchema#string>
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