Sandwiches

Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions

This Sonoma chicken salad combines shredded chicken with grapes, pecans, red onion and celery all tossed in a creamy, sweet poppy seed dressing. It's easy, flavorful and perfect for meal prep. Ingredients 2 cups shredded chicken ½ cup red grapes, halved ¼ cup diced red onion ¼ cup diced celery 1 Tablespoon chopped pecans ¼ cup mayonnaise, I used avocado oil mayo ¼ cup plain Greek Yogurt 1 teaspoon apple cider vinegar 1 teaspoon honey ½ teaspoon poppy seeds ¼ teaspoons sea salt ¼ teaspoon pepper Method Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl. Add chicken, grapes, onion, celery and pecans into a large bowl. Pour dressing over and toss to combine. Taste and adjust seasonings, if needed. Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.