This winter salad is a fresh take on American-style Chinese chicken salads filled with canned mandarin oranges, almonds, and broken chow mein noodles. If you like the bitter-sweet flavor of kumquats, substitute them for the orange segments—just slice them, skin and all, and toss into the salad.
It’s easier now to find miniature ciabatta or grainy Kaiser rolls than ever before. Matching the right bread to the filling makes all the difference—taking a basic grilled chicken sandwich and making it special occasion fare.
These French-Vietnamese sandwiches are a staple of food trucks around the country. This zesty, sweetly glazed chicken version is worth the extra few minutes to prep the pickled veggie slaw and maybe even make your own truly French, truly homemade mayo!
Pierce any puffed areas of dough with the tip of a knife, then top with chicken-pesto mixture and cheese. Bake, covered, for a few minutes longer—just until the cheese is melted.
It’s easy to quickly sauté the chicken and veggie filling ahead of time for these hearty burritos—or use leftover shredded chicken, tossed with the barbecue sauce. Then just spoon in crunchy cabbage and shredded carrot with the rest of the filling.
These summery wraps rely on fresh, crisp garden greens, fragrant herbs, and rich marinated chicken thighs for their wonderful combination of textures and flavor.
There are lots of choices for sturdy nutritious whole grains that make nice main dish salads, but rustic farro is a fun option. It holds up well after cooking, rivaling pasta, rice, or barley as a great go-to ingredient for quick or do-ahead dishes.
Arrange these satisfying bites in covered bento lunch containers for lunch at the pool or on the beach—or cook the chicken ahead and have all the ingredients ready to make roll-ups one by one as you’d like.
This chimichurri-style salsa is raw and should be a thick, coarse puree. It can be finely chopped by hand or buzzed up in a mini processor or blender. This is the time to use a nice-quality olive oil.
Mix up the kinds of tomato you use in this juicy salad—and the window for flavorful varieties can be tight, depending on the weather. Using ultra-thin slices of prosciutto ham, crisped up in the oven, instead of bacon, is a fun twist and absolutely addicting. Add more texture by making rustic croutons to sprinkle on top.