As I enjoyed the last couple of weeks before Christmas break with lots of days in schools, with administrators and administrative interns, and even a Saturday session with elementary teachers, I also was still enjoying being back home in my kitchen each evening to put together some sort of supper. After the buttermilk-brined spatchcocked roasted chicken to start the week, an excellent option for the abundant leftovers was one of my best batches of chicken salad in a while. Piled high on brioche buns, with Sun Chips as a tempting extra, altogether suitable to last Wednesday's dinner.
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