What to Serve with Chicken
A beautiful new book on produce provides us with seven fresh, colorful sides that will work no matter how you cook your bird.
By Lynn Andriani
Original Content | May 11, 2012
Cheryl Sternman Rule, author of Ripe: A Fresh, Colorful Approach to Fruits and Vegetables, makes a salsa-guacamole hybrid that mixes bracing citrus flavor with a swift chili kick. The result is a saladlike accompaniment that's ideal with crispy fried chicken.
Get the recipe: Avocado Tangerine Salsa