At our house we’ve fallen into a chicken night the way some families have taco night. About once a week I load up a skillet with whatever vegetables we have — carrots, potatoes, leeks, onions, turnips, beets — and top them with a whole chicken for roasting.
We usually eat the breast meat and veggies that night. I’ll pull the leg and thigh meat to save for later and use the bones to make stock, ensuring I always have some on hand. Another night I chop the remaining meat to make chicken salad.
While I love the classic red-grape-tarragon-almond chicken salad, it tends to taste best when made with white meat. Instead, I’ll put together a unique salad each week based on what I have on hand. I recently made one with roasted red peppers, olives, sun-dried tomatoes and feta.
Last night, I made a salad with tomatoes, corn, pine nuts and goat cheese. Here’s a loose recipe based on the ingredients I assembled.
– by Jenny Turknett, Food and More blog