To start off this week, I wanted to have some easy fixins on hand, and this coincided with a perusal of a recent issue of Bon Appétit that featured a tempting-sounding guide for making chicken salad with an asparagus twist. Put that together with a special deal on the "Baked 8" chicken from Harris Teeter, and it was practically ordained.
Back in early April, when I tried my hand for the first time at making any kind of chicken salad, I vowed I would make it more often. I love me some chicken salad. And I've got a good little assortment of variations and possibilities for it. But it's taken me almost 10 weeks to give it another go? That's crazy.
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