Chicken salad

Photo: Gentl and Hyers

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The Best Chicken Salad You've Never Had
Put down the mayo and step away from the chopped celery: Chef Jody Williams has shown us a totally new (and amazing) way to make an American classic. The author of Buvette: The Pleasure of Good Food lays torn pieces of a still-warm roasted chicken (use a rotisserie one if you like) atop a bed of salad greens, boiled potatoes and haricots verts. Everything gets drizzled with a Dijon vinaigrette, and you've got a dish that feels light enough for lunch yet substantial enough for dinner.

Get the recipe: Roast Chicken Salad and Haricots Verts with Mustard Vinaigrette