Is the summer really almost halfway over?  I’ve been so busy studying for this little exam that I’ve hardly had time to notice, let alone enjoy, the weather.  Though I did enjoy the pleasure of a particularly vicious mosquito attack … but that’s another story.  Ah, the joys of summer in the city!

When it’s hot outside and life is hectic inside, the last thing you want to do is spend hours in the kitchen.  Forget about hours, even 20 minutes seems like an eternity when it’s sticky and soupy outside.  Summer calls for nothing more than a few minutes of actual standing-in-front-of-the-stove kinda cooking.  Summer is the era of simple salads and simple slaws.  This chicken salad fits the bill perfectly.  No goopy mayo, this light, tart salad with crisp green apples is the perfect summer meal.

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We are stuck in that weird time of year right before spring when you are just plain tired of winter foods but the spring fruits and veggies haven’t really started to blossom yet.  As a result, cabbage salads are popping up all over the food blogosphere! Cabbage is perfect for this uninspiring time of year because it can make for a very light salad that evokes the upcoming spring.

This salad (or slaw) was the result of one of those what’s-in-the-fridge-that-I-can-make-something-for-dinner moments.  It is painfully easy.  Almost embarrassingly easy.  This would be fantastic to take to a potluck or a summer BBQ in a few months.  It is sweet and crunchy with a little kick! The recipe below makes enough for two people (or one very hungry person) so you would want to double or triple if you intend to share.  I used Fuji apples since that is what I had lying around but you can use whatever crisp apple variety you prefer.

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