I made two bowls of chicken salads from a rotisserie breast the other day for Friday's supper - then we went out. So Saturday we had toasted Challah bread with chicken salad - the choices were with green grapes, almonds, and a squeeze of lemon juice or cranberries, walnut and a squeeze of lime juice. I made a huge salad of iceberg and baby spinach topped with shrimp, chopped hard cooked eggs, and tomato. Himself added some scallions and
bleh bleu cheese while all I added to mine was some feta.
Still have the dark meat left. Thinking of tweaking a chicken enchilada recipe for Sunday supper.
"Cooking is the art of adjustment". ~~~Jacques Pépin