Chicken salad with acidified cream dressing

Pull the rotisserie chicken meat into chunks a little too big, into the bowl; they break up further when stirred.

Bring the cream just barely to a simmer over medium heat, juice in a lemon and stir; the acid coagulates and thickens it. Cool.

Slice green onions, thin at the white end and bigger up into the greens.

Add sweet corn kernels, quartered grapes and lightly crushed pistachios.

Season with pepper, a little salt, parsley and garlic powder; stir in the thickened cream to coat. Let it warm a little from the fridge before eating.