Rachael Ray: Hope Cohen Summer Chicken Salad Recipe

Rachael Ray: Hope Cohen’s Summer Chicken Salad

Don’t you think there are some recipes that just scream summer? Really, what’s more summery than a chicken salad loaded with summertime staples? Okay, there’s a few things that could give it a run for its money, but Hope Cohen certainly made a good case! The chef joined Rachael Ray to share a couple of her favorite summertime recipes and kicked it off with her Summer Chicken Salad. Putting together a dish perfect for entertaining or even enjoying alone doesn’t have to be an exhausting task. You can put this tasty recipe together in no time, then head outside for some fun in the sun!

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Rachael Ray: Hope Cohen Summer Chicken Salad Recipe

• 2 ripe Hass avocados – peeled, seeded, large-diced
• 1 ear cooked corn – cooled, kernels cut off the cob
• 1 tsp sea salt
• juice of 1 lemon
• 2 tbsp capers in brine – drained
• 1 cooked chicken (rotisserie or oven-roasted) – cooled
• 2 large, ripe tomatoes – large-diced
• 2 large handfuls baby arugula – washed, drained
• 1 tsp freshly ground black peppe
• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh chives

Hope Cohen: Rachael Ray Summer Chicken Salad Directions

1. Take the skin off the chicken and throw it away
2. Remove the bones, then chop the meat into bite-sized pieces
3. In a large salad bowl, toss the corn, tomatoes, arugula, and chicken meat
4. Add the olive oil, salt and pepper, and lemon juice then toss again
5. Add in the chives and capers, toss, then adjust seasoning as needed
6. Serve right away