It is very hot here, and that means I like to keep as far away from the stove/oven as possible. So that means we've been eating a lot of salad. I find salad making very tedious and usually delegate that chore to my husband. However, when the main dish is a salad, I find ample opportunities for creativity and experimentation. I started with this recipe from Real Simple (August 2008), Chicken Salad with Potatoes & Arugula , but found that I was without arugula and just simply not in the mood for potatoes, so I lifted the dressing and the rotisserie chicken, substituted dried tarragon for fresh, and turned it into Chicken Pasta Salad with Hearts of Palm INGREDIENTS: 1 package fresh or dried pasta (I like rotini or some other shape that will capture the goodies) 1 rotisserie chicken (or chicken leftovers)--you'll probably only need half a chicken's worth 2-3 large hearts of palm, sliced 1/2 cup walnuts (optional) 1/4 cup EVOO 1-2 tablespoons champagne white wine vinegar...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)