Happy birthday, America! For July we are presenting a light lunch and cool dessert. Of course, you can have the summer fruit tart warm if you prefer.

Bibb lettuce is ideal for chicken and potato salad wraps, but if you can’t find it easily, iceberg also works well.

One of my favorite salads is Three Bean Salad. It’s a low-fat, high-fiber and high-protein salad you can serve at any summer gathering. It’s delicious at room temperature, and you can serve it chilled, too.

CHICKEN AND
POTATO SALAD WRAPS

Ingredients

4 Idaho potatoes, peeled and cubed

1 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1 (6 ounce) skinless chicken breast

3 slices cooked bacon, crumbled

 1/4 cup diced celery

 1/4 cup diced onion

1 garlic clove, minced

 1/2 cup mayonnaise

2 teaspoons mustard

1 tablespoon paprika

2 tablespoons chopped parsley leaves

2 sage leaves, chopped

2 heads Bibb lettuce

Chives to garnish

Directions

Preheat oven to 400 degrees.

Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.

Meanwhile, in a saucepan, cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit and cut chicken into cubes.

In a large bowl, toss together potatoes, chicken and bacon with the celery, onions and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.

Serve salad in Bibb lettuce cups. Roll up and eat.

THREE BEAN SALAD

Ingredients

1 pound green beans, trimmed and cut diagonally into 1-inch pieces

1 15-ounce can cannellini beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

 1/4 cup minced shallots

4 tablespoon white wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

Directions

Steam or cook the green beans in a pot of boiling water for 3-4 minutes, until tender-crisp. Drain and plunge beans into cold water to stop cooking and retain color. Combine cooked green beans with cannellini beans, kidney beans and shallots in a large bowl. Whisk vinegar, oil and mustard and drizzle over bean mixture. Toss gently. Serve chilled or at room temperature. Serves 6-8.

SUMMER FRUIT TART

Ingredients

1 refrigerated pie crust (from 15-ounce package)

1 egg white, lightly beaten

 1/3 cup sugar

2 tablespoons cornstarch

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground ginger

2 cups peeled and sliced peaches

1 cup blueberries

 1/2 teaspoon vanilla extract

Directions

Preheat oven to 425 degrees. Place crust on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about half of the beaten egg white.

Mix sugar, cornstarch, cinnamon and ginger in medium bowl. Add fruit and vanilla; toss gently. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed. Brush crust with remaining egg white.

Bake 20 minutes or until crust is golden brown. Cool slightly before serving. Serves 8.

Food writer Barbara Hutson is a culinary student at Texas State Technical College in Waco.