My very California-in-the-’50s lunch – a halved avocado filled with chicken salad. I had to order it, because it just seemed like such a kitschy (and delicious) menu item. It was good, but I would have left the peppers out of the chicken salad (I kind of hate peppers).

CHICKEN SALAD, MY WAY

Boil 2 large chicken breasts for about 20 minutes in approximately 6 cups of boiling water with 1 packet of chicken bouillon added to water; cut cooked chicken into chunks.

In a large bowl, mix together chicken with 1/2 cup mayonnaise (more or less, depending on your taste), 1/2 cup diced celery, a small handful of finely chopped purple onion, a squeeze of lemon juice, and salt and pepper to taste.

For an autumnal twist, throw in some chopped apples, chopped walnuts, and dried cranberries.