Chicken Salad with Fennel & Favas
If you want a vegetarian version of this salad, use 6 portobellos or a grilled plant-based chicken substitute.
Tostadas with Black Beans & Fire-Roasted Tomato Salsa
"This is a hearty but not heavy meat-free entrée. For meat lovers, top the tostadas with browned crumbled chorizo or pulled rotisserie chicken." —Rach
Green Goddess Chicken Salad with Radishes & Snap Peas
There's no dish more quintessentially Californian than a pile of fresh produce drizzled with this tangy, herbaceous classic: green goddess salad dressing. All chickened out? Replace the poultry with grilled salmon or shrimp.
Chicken and Orzo Soup with Peas, Carrots, Ranch Herb Sauce & Crème Fraîche
"Talk about a spring fling! This recipe shows just how much you can jazz up a rotisserie chicken. I love to finish it with spring lettuces and lemon juice. The soup should be very hearty but light in flavor—not too brothy." -Rach
Spice-Rubbed Butterflied Roast Chicken
Roasting and baking both rely on even heat, but these days roasting usually means using high temperatures to cook large cuts of meat (such as chickens, turkeys, tenderloins, or even whole fish!) until tender on the inside, crispy on the outside, and bathed in delicious pan drippings.
Chicken & Leek Pot Pie
Of all the amazing things your oven can do, baking may be the most elemental. Whether you’re whipping up a loaf of sourdough, a batch of snickerdoodles, or a savory pie, harnessing the gentle, indirect heat of the oven is key to perfectly golden results every time.