After 40+ years in the food business, I am leaving my position as Director of Culinary Promotions for Kowalski's Markets to reinvent myself. My love for food, cooking and travel are the inspiration for my blog that will include stories about the places I love to spend my time and the food that always seems to be a part of it. I hope you will join me as I travel both near and far and share all things sweet and savory along the way. That's what "Linda on the Loose" is all about. I hope our paths will cross often and you will share with me what makes you happy as well.
One of my favorite places to be is our cabin on Lake Pulaski in Buffalo, Minnesota. In fact, I would love to live there year round some day. For the time being, it is just a three season place with loads of character. It is one of the few places where I can truly relax and will often spend hours on the wrap-around porch going through food magazines, tearing out pages to save for recipe ideas. It is the place where I plan to spend lots of time this summer unwinding as I transition from the work-a-day world to, as my friend Chere Bork says, "refirement".
On a beautiful summer day in July, my daughter Sonya was in town and invited a former coworker to spend the day with us at the cabin. I made the salad pictured below for our lunch, a healthy entrée that you'll want to add to your reproitore.
This is a salad I love to make in the summer when I entertain. It is really easy to do and tastes so fresh. I developed this recipe when I worked for Kowalski's Markets. In fact it is featured in the newest edition of "At Home with Kowalski's". The magazine is complimentary and available in the Information Kiosk at all markets. If you like the flavors of the Southwest you'll love this salad. Find the recipe below.
A view of the lake from shore.
Our 100 year old cabin on Lake Pulaski in Buffalo, Minnesota. We love the porch that
wraps around the front and side and spend most of our time there.
SOUTHWEST BBQ CHICKEN SALAD
2 ½ cups cubed Kowalski's Signature Rotisserie Chicken or 1 lb. Kadejan Boneless, Skinless Chicken
Breasts, grilled, cubed
½ cup Kowalski's Original BBQ Sauce2 (10 oz.) bags organic hearts of romaine
1 (15 oz.) can black beans, drained, rinsed
2 ears corn on the cob, grilled, removed from cob
18 grape tomatoes, halved
1½ cups match stick-cut jicama pieces
1 avocado, peeled, pitted, diced
1 (8 oz.) pkg. Kowalski's Shredded Colby Jack Cheese
1 (1 oz.) pkg. fresh cilantro, chopped
1/3 cup toasted pumpkin seeds
-Kowalski's Peppercorn Ranch Dressing
-tortilla strips
In large bowl, combine chicken and BBQ sauce; set aside. To Serve: Divide romaine and chicken among each of 6 dinner plates; divide remaining ingredients in order listed. Serve immediately. Serves 6.
Good to Know:
- To grill corn, remove all but the layer of husk that is closest to the cob; remove silk and pull remaining husks back up over corn. Soak ears in cold water 1 hr. To Grill: Using direct heat cooking method, preheat grill to MEDIUM. Grill corn, covered, until kernels yield gently to pressure (8-10 min.), turning each ear a quarter turn every 2 min.
- To simplify the preparation, you can substitute thawed frozen corn for the grilled corn.
- Lightly salted tortilla strips can be purchased in a 3.5 oz. pkg. in the salad dressing and crouton section of the Grocery Department.
