Summer cooking in S. Texas

I enjoy cooking and the long days of summer, however the two don't necessarily go hand in hand. Temperatures soar, humidity lays upon us like a sticky blanket and the last thing I want to do is make my kitchen a sauna.
I fixed a chicken salad with a new twist last week which was so scrumptious (my 10 year old loved it as well) that I had to send the recipe to sevearl of my friends to try. I can't actually take credit for the recipe as I found it at Hill Billy House Wife (check her site out, you'll love it).

Luau Chicken Salad

• 2 cups chicken, cooked and diced
• 1 cup celery, chopped
• 1/2  cup slivered almonds
• 1 (15 oz) can pineapple chunks, drained
• 1 cup seedless grapes, cut in half
• 1 small can water chestnuts, sliced

• 1  1/2 cup mayonnaise
• 1 Tblsp. lemon juice
• 1/2 Tblsp. soy sauce
• 1/2 Tblsp. curry powder

Put the chicken, veggies, and fruit in a large bowl.
In separate bowl, whisk together the mayonnaise, lemon juice, soy sauce, and curry powder until blended well.
Pour dressing mixture over chicken mixture and toss until coated.  Chill in refrigerator for about 30 minutes.  Serve over a bed of romaine lettuce leaves.