I knew that in the fridge I had some leftover roasted chicken thighs that needed something to happen to them, and so on the way home from work and creeping along in awful traffic, I decided to experiment with a new twist on chicken salad. I toasted maybe 3 tablespoons of slivered almonds and let them cool while I was chopping stuff up. I took an avocado and mashed it up with the juice and zest from a lime, added a generous pinch of salt and a few grinds of fresh black pepper. To that, I added half a small sweet onion in a fine dice, 4 ribs of celery in small dice, and the meat from 6 medium chicken thighs that I roasted a few days before, so about 3 loose cups of torn/chunked chicken meat. I stirred that all up until it was well mixed and it seemed a bit dry and needed more tang, so I stirred in a few tablespoons of Marzetti’s cole slaw dressing. That did the trick. Then at the very last step, I dumped in a cup of fresh blueberries and the now-cooled toasted almonds and gave it a last good mix-up, taking care to not crush the blueberries. Served it with a slice of challah and was (as the Brits would say) quite chuffed at my concoction.