southwest chicken salad with basil

When I was flying to New Jersey recently, I picked up a copy of People Magazine that was in the airplane. Imagine my thrill when I read in this week’s copy about a famous chef who “doesn’t use measurements” in his recipes. He has a cookbook and even a restaurant, I think.

I felt downright affirmed.

Today, when I was tossing together my lunch, I couldn’t help but think of that chef again. And how our anti recipe styles are so similar. Take, for instance, my “recipe” for southwest chicken salad with basil. I made it today on the spur of the moment with no measurements because I usually dislike formal recipes. It was delish!

Southwest Chicken Salad with Basil

a bunch of shredded chicken, left over from your husband’s Labor Day grill fest

the corn off two corn on the cobs, also left over from said grill fest

1 can of Ro-Tel with cilantro and lime

1 can of black beans

the juice of 1/2 lime

salt

lots of torn, fresh basil

1/4 cup sour cream, plus an extra dollop

Mix all ingredients together, except the dollop of sour cream. Chill. Serve with more torn basil and the sour cream dollop on top. Giggle at the repeated use of the word dollop. Fight your children or significant other off, because they will want some and you will not want to share.

Enjoy!