The way to avoid the back-to-school blues is to plan holiday meals and get togethers around food that stretch from now through October. That way, there’s always something delicious to look forward to before you plan Thanksgiving!
I’m not ready to give up the ghost on potato salad or pesto, so this year I’m combining the two to create a pesto-laced potato salad with meaty grilled chicken, toasted pine nuts, and raisins. You can really take the day off and use store-bought rotisserie chicken and pre-made pesto from the refrigerator section of the market, or make everything from scratch. Feel free to bake or grill the chicken. If you grill it, mix up the potato salad and pesto mixture and either add the chicken pieces cubed when you toss the potatoes and pesto, or serve them separately.