Dinner last night was Merrill's warm chicken salad. So good, so simple to prepare.
Here's how: Make a quick vinaigrette by whisking together red wine vinegar, olive oil, salt and pepper. In a large skillet, warm about half of the vinaigrette, then add shredded chicken (I used jerk chicken from a Caribbean grill near our house) and sliced potatoes (cooked). Cook until the chicken and potatoes start to crisp and are warmed through. Top with chives (I threw in basil and tarragon too). Pile the salad over Bibb lettuce, then dress with more vinaigrette.