Warm chicken salad on the deck for dinner! Pan fry diced potatoes in olive oil, then rub country bread with garlic, tear into pieces and crisp in the same oil. Toss Bibb lettuce with blanched asparagus and vinaigrette, then warm leftover roast chicken pieces in a little more vinaigrette (same pan as before!). Pile chicken, potatoes and croutons onto beds of salad. Serve immediately!