May 4: Classic Creamy Chicken Salad

Holy Cheebs. I thought I had my yarn habit well in hand, and then today I fell totally off the wagon. It's not my fault though. It's the first weekend in May, which my Stitch & Bitch Nation page-a-day calendar just told me that the first weekend in May is the Maryland State Sheep and Wool festival. Not that there's anything wrong with it, but fiber artists are really a home-schooling, socially-awkward bunch of Mom-Jeans wearers. Sorry, maybe I shouldn't say that, but I thought knitting was becoming hipster, and it isn't by the looks of that crowd. There were nearly 300 vendors; the vendors sold a wider variety of yarns than even the most diverse local yarn shop that I've ever seen in my life, and I've never seen most of them before, and I couldn't afford almost any of them, but I did pick up some gorgeous natural cotton that is going to make a dreamy baby blanket, and my big splurge was a rayon-silk blend chenille that is so incredibly soft and drapey and gorgeous I couldn't resist even the $35 price tag. I've never spent anything even close to that for a skein of yarn before, but if you could see this thing, you'd understand it. The artist had washed it and it lofts up like a dream when you wash it, and I can't wait to cast this bad boy on.

So, of course, I'm pushing the Advanced Pantry back yet another day. And it is late and I am so freaking tired from running around out in the dirt and the hot that I can barely keep my eyes open.

It's spring, and I'm craving chicken salad sandwiches, inexplicably.

Classic Creamy Chicken Salad

2 whole bone-in, skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
Table salt

For Salad
2 medium ribs celery, cut into small dice
2 medium scallions , white and green parts, minced
3/4 - 1 cup mayonnaise
1 1/2 - 2 tablespoons lemon juice from 1 small lemon
2 tablespoons minced fresh parsley leaves
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)

2. Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)