Around 9 pm last night, I really wanted Baskin Robbins ice cream. Also around 9 pm last night, I really wanted to stay in my pjs in bed. The solution? Find a delivery service to bring over ice cream late at night while making yourself look as pregnant as possible when answering the door to reduce judgement. 

 

(Pro tip: There’s absolutely nothing wrong with greeting your ice cream delivery guy with a creepy smile and one hand on your back and the other rubbing your belly, okay?!)

 

The only issue I have with some of these delivery services is they often have a minimum dollar amount to meet to place an order, so my initial 2 ice cream scoop request started to look a little something like this:

#NoRegrets.

To add to my lazy night, I needed to make something easy for dinner that could be whipped up in no time with ingredients I had on hand. And that’s where this Tarragon Cranberry Chicken Salad comes in!!

Chicken salad is one of my favorite things to eat (McAlister’s has the best chicken salad!), and there isn’t a “right” or “wrong” way to make it. Customize it however you like – make it curried, add dried fruits and apples, toss in some sweet onions – really anything goes.

For this recipe, I poached and diced 2 boneless skinless chicken breasts, added in some light mayo, dried cranberries, green onions, celery, fresh tarragon, lemon juice, and chopped pecans. Combine all the ingredients, pop it into the fridge for a few hours (or overnight) and serve it on toast, on crackers, or on a green salad!

…And then feel free to help yourself to your first  second third helping of butter nut pecan ice cream.