Vince and I had so much fun visiting our friend Paul Wisotzky at his Blueberry Lane Pottery in Truro for a reunion of pals and a soda firing.  It was the perfect kick off to the summer! Vince and I love the beach, but we don’t eat seafood.

Yes, it’s unusual.

Wierd even.

Who would not want a lobster roll while visiting The Cape?

But I’m sure y’all have friends like us. And in case you’re faced with non-fish eaters in a fish situation, chicken is most likely the antidote.  Here’s an example of an easy way to feed your non-fishy friends, inspired by our time with friends at Paul’s.

Key Lime, Jalapeno Chicken Salad

• 2 fresh chicken breasts
• olive oil
• salt, pepper and paprika
• 1 jalapeno pepper
• 2 key limes
• mayonnaise
• 2 ribs celery
• 3 spring green onions

Place chicken in baking pan, drizzling olive oil and sprinkling salt, pepper, and paprika. Roast chicken breasts in 350 oven for 40 minutes, or until knife slice reveals clear juice. Wait for the chicken to cool.

Juice the key limes. Remove core and seeds from jalapeno pepper, and cut into tiny pieces. Slice green onions. Cut celery into tiny pieces. Cut chicken into bite sized cubes.  Mix chicken, jalapeno, onions, celery in a bowl, and add lime juice. Mix with mayo, to taste.