Because we are still trying to get into a routine for grocery shopping, I prepared lunch before we left so we didn't have to deal with that when we returned home. I cooked the chicken for the recipe, Creamy Tarragon Chicken Salad, along with the chicken I used for making our normal Saturday Chicken Salads last night. Crisp celery and grapes helped to bulk up the mixture to fill out whole wheat pitas. Toasted walnuts added a nutty richness that paired well with the subtle licorice notes from tarragon. The creamy dressing was not too heavy for this fairly quick and light dish.
We've been too busy to catch up with Netflix lately - I do miss being able to keep up with the DVDs, but until there is more time on the weekends we will just keep adding more to the ever-growing queue!