A colorful salad featuring deliciously moist, flavorful chicken is a cool treat for a warm August evening. The secret to this dish is poaching the chicken and letting it cool slightly in the poaching liquid. The meat remains moist and firm.

This dinner is served on a large platter with the lettuce leaves as a bed for the chicken and the black beans and corn served around the edge. Sliced tomatoes are arranged on the side as a garnish.

Helpful hints

• Any type of lettuce can be used.

• Any type of beans such as red kidney or navy beans can be used.

Countdown:

• Poach chicken.

• While chicken cooks, prepare remaining ingredients.

• Make black bean and corn salad.

• Assemble dish.

Fred Tasker’s wine suggestions: A nice summer salad calls for a nice summer wine — rosé. Drink the sweet ones if you must, but I’d prefer a dry rosé like Simi rose of Cabernet.

Shopping list

Here are the ingredients you’ll need for tonight’s quick fix.

To buy: 3⁄4 pound boneless, skinless chicken breasts; 1 can fat-free, low-sodium chicken broth; 1⁄2 pound fresh green beans; 1 bunch cilantro; 1 bag washed, ready-to-eat salad; 1 medium tomato; 1 can black beans; and 1 package frozen corn kernels.

Staples: Reduced-fat vinaigrette dressing, salt and black peppercorns.