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magazine fasteasyfresh bulgur salad with grilled chicken and almond pesto
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(157)
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What do we mean by “pesto vibes”? A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.
4.3
(4.31)
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Cool yogurt, crunchy seeds, and avocado turn lentils into a lunch salad you’ll actually be excited to eat.
4.4
(4.39)
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This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
5.0
(4.75)
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Think of this elegant warm chicken salad as the grown-up version of the deli-case stuff, starring dates, olives, and almonds.
4.6
(4.55)
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
5.0
(4.76)
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Lean on the broiler for a speedy chicken and cabbage salad that’s big on color, crunch, and flavor—and short on time.
4.3
(4.33)
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Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
4.5
(4.5)
Vegan
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This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.
4.7
(4.69)
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Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.
4.5
(4.5)
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Bouncy rice cakes turn this spicy Korean classic into a perfect weeknight dinner.
5.0
(5)
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Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.
3.3
(3.33)
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Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.
4.0
(3.88)
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Eggs and roasted sweet potatoes make this salad a full meal, not a sidekick.
5.0
(4.91)
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This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!
4.6
(4.61)
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
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This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.
4.0
(4)
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Seared chicken thighs render enough fat to form the base of a vinegary pan sauce, with pockets of sweetness from golden raisins.
4.7
(4.66)
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Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
4.5
(4.45)
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This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.
3.3
(3.3)
Recipes
The ginger-scallion-lemongrass sauce on this grilled chicken is lip-smacking magic.
5.0
(4.92)
Recipes
A club salad is a great way to use grilled chicken leftovers for lunch
3.6
(3.63)
Recipes
It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.
4.6
(4.59)
Easy
3.4
(3.41)