The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge.
Difficulty Level: Medium
Nori Chicken Burritos
Wrapping up food to make it deliciously portable (or easily eaten out of hand) is a long-held tradition—globally. The saltiness of nori melds well with the mild flavor of poached and shredded chicken. The warm rice or cooked grains softens the crisp sheets so you can roll them up.
Daybreak Chicken & Veggie Skillet Hash
Cook this hash until it’s golden brown and crusty on the bottom, then top with eggs for a bonus start to the day. Sub in other veggies as you’d like and maybe toss in some chopped fresh garlic with the leeks.
Vegetable & Chicken Tian De Soleil
In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations.
Peanut Chicken & Soba Noodle Bowls with Bok Choy
Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed to grow to full size.
Baked Chicken Thighs with Keffir Lime Leaves
Indian Inspired Dry Rubbed Kabobs
Garnet Chicken with Port & Fig
Tawny ports are wines made from red grapes that are aged in wooden barrels. The exposure to wood imparts “nutty” flavors to the wine, which can be sweet or medium dry. Port is typically served at the end of a meal, but in this simple recipe it creates a luscious sauce that complements the rich dark chicken and fresh figs.
White Chicken Chili
