I have been absent from my blog for quite a bit longer than I had originally planned, but I’m ready to get back on track with some of the interesting posts that I started a couple of months ago. First up is a quick fix meal that swaps out the heavy mayo in a chicken salad for some greek yogurt. Chicken salad reminds me of Spring because it’s one of the dishes where I like to use chives, which is one of the first edible plants to appear in Iowa. Since I grow my herbs in containers, I bring my chives indoors to winter-over, but we’ve recently had a few days in the 50s and a few days that broke into the 60s, so I’ve set my plants out to enjoy the sunny breezes and my chives have rewarded me by exploding in new growth. This recipe also takes advantage of my window parsley and the fresh herbs are critical to the final flavor, so please avoid the dry herbs in your cabinets.