COOKING WITH CLORIS--CHICKEN, VEGGIES, AND MANGO SALAD

With summer right around the corner, American Woman food editor Cloris McWerther will be presenting quick and easy warm weather recipes that require a minimum amount of prep time.  Being a working mother herself, Cloris knows all too well that there aren’t enough hours in the day.  Of course it doesn’t help that I’ve been dragging her off to track down dastardly killers lately.  You can read more about that come January with the launch of Assault With a Deadly Glue Gun (written by Lois Winston), the first book in the Anastasia Pollack Crafting Mysteries, and featuring me, Anastasia Pollack. 

For now, though, enjoy this refreshing main course salad.  Cloris tells me you can throw together the ingredients first thing in the morning before leaving for work, and the salad will be ready for you come dinnertime.  Obviously, she’s never been in my house first thing in the morning!  If your morning routine is anything like mine, you better make your salad the night before.-- AP

CHICKEN, VEGGIES, AND MANGO SALAD
(serves 4)

Ingredients:
3 lg. cucumbers, sliced
1 cup frozen mangos, diced
1 med. size zucchini, sliced
¼ cup dried cranberries
2 cups cooked chicken, cubed
1 T. granulated sugar
1 T. dill weed
½ cup wine vinegar
½ cup apple juice
½ cup water
½ cup chopped walnuts
lettuce


Directions:
In a lg. bowl combine cucumbers, mangos, zucchini, dried cranberries, chicken and dill weed.  In a saucepan combine sugar, wine vinegar, apple juice, and water.  Bring to boil.  Pour over veggie/fruit mixture.  Chill at least 3 hrs.  Add walnuts right before serving.  Serve over a bed of lettuce.


Cloris will be back next Tuesday and every Tuesday with more great recipes for busy working women, but we'd love to have you, our readers, share some of your quick and easy summer recipes.  And don't forget, those of you who post a comment this week are entered for a chance to win a book from our guest author on Book Club Friday.--AP