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I experimented: sundried tomato, a hit of Sriracha, chopped herbs—each variation fed the obsession.

That could become penne with a creamy carrot-harissa sauce and crispy, chopped chicken thighs.

Prepare the Salad: In a large bowl, combine the shredded rotisserie chicken, chopped green onion, and dill pickle.

In a pan, warm up some olive oil and add a few chopped shallots or a half a large onion, well minced.

For good measure, there’s a little chopped pimento, chopped pepperoncini, and chopped hot dill pickles stirred in, because balance isn’t just about onions.