Chicken is a popular, cost-effective and versatile protein to offer on menus year-round, but spring calls for a recipe refresh. These five easy dishes combine chicken with innovative flavor profiles and ingredients to give the menu a seasonal boost.
At Sassool, a family-owned concept serving authentic Lebanese and Mediterranean cuisine, the kitchen prepares chicken salad with a garlic olive oil and lemon juice dressing rather than the creamy mayonnaise typical of the South. The chicken is first marinated then grilled to give it a smoky flavor, after which it’s baked to seal in the crispness.
For this speedy skillet entree, chef Cindy Pawlcyn uses prepared mango chutney and garam masala to infuse chicken with Indian flavors. Fresh mango, crunchy walnuts, red bell pepper and green onions add color and texture contrast.
Photograph courtesy of Pacific Northwest Canned Pear Service
Roasted Pear Salad with Chicken and Feta
Spring produce is slow to come on the market in March, but this recipe works around that challenge with canned and year-round ingredients. Brenda Latchford, cafeteria manager at New Castle Elementary School in Delaware, roasts pears to caramelize them slightly, then combines them with several lettuce varieties, dried cranberries, chicken and feta cheese.
Roasted Chicken, Bacon and Boursin with Spaghettini
As the head of culinary for fast casual Piada Italian Street Food, chef Matt Harding knows his pasta. For this dish, he chooses thinner spaghetti or spaghettini that is cooked ahead and chilled. He then combines it with roasted chicken, crumbled bacon and a soft herbed cheese.
Roasted Chicken Thighs and Potatoes with Smoked Potato Crema
Chef Holly Smith uses two different cooking techniques—roasting and smoking—to infuse two varieties of potatoes with distinct flavors and textures. At Café Juanita in Kirkland, Wash., she pairs the potatoes with roasted chicken thighs and a creamy Parmesan sauce for a comforting taste of home on a chilly night.
The final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.