With Tokyo in the middle of the worst heat wave since 1875 and talks of rolling brownouts, we're keeping the cooking simple in our household.

I've been making some version of this salad for almost two decades now so there's not much new here, but it is a tried and true favorite that's the perfect protein-packed brunch recipe that also scores high marks at a potluck or BBQ. It's also a great way to use up leftover rotisserie chicken (or really any cooked chicken).

If you don't happen to have leftover chicken on hand it's still a super easy fix, and I have a method for poaching breast meat that makes it almost impossible to overcook. You just add the chicken to the boiling water and let it return to a boil. Then you cover it with a lid and cut the heat so that the chicken slowly heats up while the water cools down. Simple right?