Meet Your New Favorite Chicken Recipes
Easy enough to memorize; delicious enough to earn a spot in your regular rotation.
By Lynn Andriani
Photo: Gentl and Hyers
4 of 5
The Best Chicken Salad You've Never Had
Put down the mayo and step away from the chopped celery: Chef Jody Williams has shown us a totally new (and amazing) way to make an American classic. The author of
Buvette: The Pleasure of Good Food lays torn pieces of a still-warm roasted chicken (use a rotisserie one if you like) atop a bed of salad greens, boiled potatoes and haricots verts. Everything gets drizzled with a Dijon vinaigrette, and you've got a dish that feels light enough for lunch yet substantial enough for dinner.
Get the recipe: Roast Chicken Salad and Haricots Verts with Mustard Vinaigrette
Published 05/02/2014
