1. Grilled Bread Salad With Broccoli Rabe & Summer Squash
You had me at “bread salad,” EmilyC. What takes this recipe over top is the mayo marinade, which turns broccoli rabe and summer squash into gold. Give lean chicken breasts the same honor (just marinate them in a separate bowl or bag). Soulmate: grilled chicken breasts.
Is it wrong to add chicken to a vegan salad? And if it is, do I want to be right? (No.) You already know that chicken loves Buffalo sauce (double the quantity so there’s plenty to go around). Turns out, chicken loves vegan ranch dressing, too. Soulmate: crispy chicken thighs.
What do you get when you borrow a bunch of Genius tricks and combine them in one salad? A super-salad. And what do you get when you add chicken to this super-salad? A super-duper salad. Yes, super-duper. Soulmate: shredded leftover roast chicken.
This is a potato salad—emphasis on salad—that’s doubly spunky (hi arugula, hello Dijon vinaigrette). You can serve it warm or room temperature and same goes for the chicken on top. Soulmate: crispy chicken schnitzel.
Made with a soft-boiled egg, olive oil, Dijon mustard, and plenty of fresh dill, this vinaigrette is equal parts creamy and herby—perfect for any chicken, really, but especially something with a crispy-fried coating. Soulmate: cornmeal-crusted chicken tenders.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.