“Ice cream has negative calories during the summer months.”
At least, that’s what little old Hungarian ladies used to tell me when I lived in Budapest, Hungary. “Negative calories, huh?” They’d explain that’s because it is so hot outside your body has to work extra hard to digest the ice cold glob of deliciousness set atop a warm waffle cone. Then they’d encourage me to eat ice cream every day.
It sounds like a good plan, don’t you think?
Well, maybe not. But I am in favor of eating cool, summery foods. I’ve been enjoying foods that won’t make me sweat when I eat them. Like ice cream instead of soup. I want cold things that will soothe the blazing 110F heat that’s been bearing down on my body all day.
I don’t really believe those little old ladies from Hungary. Not about the ice cream, at least. But, they also told me I should eat my veggies and I am totally on board with that.
I’ve traded in wintery, warm, cooked veggies for crisp, cold salads. And atop those salads I like to add this deliciously simple blueberry chicken salad.
Since it’s packed with so much nutrition, maybe a little ice cream after the meal won’t hurt.
After all, the little old ladies highly recommend it.
Blueberry Chicken Salad with Basil Aioli
the meat from 1 whole roasted chicken
1 cup crispy pecans
1 cup blueberries (1/2 pint)
8 scallions, chopped (white and light green parts only)
2 apples, cored and diced (optional)
Basil Aioli dressing (get recipe here)
Pull meat from an oven-roasted chicken (save the bones for bone broth!) and chop the meat into bite-sized pieces. Add to a bowl and mix in the pecans, blueberries, scallions, apples and Basil Aioli dressing. Toss to combine. Serve atop a spinach salad, eat alone, or on a piece of toasted sourdough bread.
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