Hosted this week at Grill Maestro!

On a not completely unrelated note, I made chicken salad last night for the first time… so some leftover buns wouldn’t go unused, which is usually the case. I hate buying bread, just for that reason.
Baked some boneless, skinless chicken breasts; hard boiled 3 eggs and tossed it all together with some mayo, sweet relish and spices. Verra, verra nice.
An article in Cooks Illustrated actually started me in that direction, but I didn’t use the ingredients recommended; they were taking a plain dish like chicken salad and giving it an esoteric twist by leaving out the mayo and substituting a vinaigrette…. and using peanut butter as an emulsifier.
Okay, that was the Thai version, but it was all a bit too fancy for me.

I think the only thing I missed was apples.