Chicken Salad with Avocado and Herbs

Rotisserie chicken
Arugula
Sliced scallions
Chopped cilantro
Avocado or two
Lime
Chopped garlic
Olive oil
Salt and pepper

Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers.

Mix the chicken with a few handfuls of baby arugula, a large handful of sliced scallions and a lot of chopped cilantro.

Cut an avocado or two into the mix if you have them on hand.

Then make a dressing out of lime juice — one juicy squeezed lime will do — a pressed garlic clove and a few glugs of olive oil, seasoned with salt and pepper. Drizzle that over the top and serve. Dinner in 15 minutes, tops.