Tonight we had chicken salad.  It’s a recipe that barely requires the oven (doesn’t require it at all if you don’t care about warming up the rolls), so it’s nice for excruciatingly hot days like this.

General recipe:

1 14-oz package boneless, skinless chicken tenders
fistful of garden herbs (sage, rosemary, basil, lemon basil)
S&P
A generous glob of sour cream
A generous glob of mayo
a handful of slivered almonds
maybe a cup of red grapes, halved
half a red onion, finely chopped
dried thyme (fresh would have been nice, but le jardin did not provide)
extra handful of lemon basil, finely chopped
generous dash curry powder

Poach the chicken in the water with salt and the fresh herbs.  Chill in the fridge (I did that last night.  You can also do this with whatever leftover chicken is around).

Chop the chicken into small chunks and add everything else.  Serve on toasted ciabatta rolls.  I served corn on the cob on the side.

Did we like it?  Yes.  This is the second or third time I’ve made it.

Did the kids eat it?  Nah, Miles stuck to the corn and Tobin is still mostly eating pureed food.

Other notes:  This is easy to make in advance and doesn’t use very many dishes.  It’s good for a lazy night and easy to tweak based on what you have on hand.