Here's a cool salad for weekend lunches on the patio or balcony when it's too hot to cook but you are hungry anyway.  Again, an amount to serve visiting friends, about 3 of them, on light summery plates. 

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Your friends are going to come over for your cooking anyway.

 

This is one way you can disguise leftover chicken in a new dish.

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3  chicken breasts cooked and cut in one inch cubes

1  cup Realemon juice (or fresh squeezed if you prefer)

1  splash of lime juice

1  can of black beans drained 

1  small onion sliced in rings

1/2 small green pepper minced

    several scoops of mayonnaise,

    four hard cooked eggs

    drizzle of blue cheese dressing

                                       

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Pour citrus juices over the chicken cubes.  Stir to coat all pieces.

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Add drained black beans.  Slice onion into rings and mince pepper.

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Add to chicken mixture and keep stirring to cover all with the juices.

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Marinate in the refrigerator for at least an hour.

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Then drain juice not absorbed by the chicken and veggies.  

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Add several heavy spoonfuls of mayonnaise to your taste.

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Stir gently, cover, and refrigerate.

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To serve, arrange scoops of salad on fresh lettuce leaves. 

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Quarter the eggs and place around edges of the chicken mixture.

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Drizzle all with a blue cheese dressing. 

 

Add a very cold drink.

 

Some fresh crunchy rolls and...lunch is ready!

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