Here are a few we highly endorse, starting with — you guessed it — chicken salad.
Scott Drewno’s Chicken Curry Salad. Walnuts, apple, celery and onion lend both crunch and a little tart-sweet balance. Mayonnaise and curry powder bind it all together and add flavor. Use this in sandwiches or serve on lettuce leaves.
Tahini Chicken Salad. Not a fan of store-bought mayo? Then try this homemade tahini-enriched mayonnaise. The nutty notes go oh so well with dukkah, a savory nut-and-spice blend; chopped dates lend their sweetness and a pleasant chewy texture.
Roasted Pepper and Orzo Soup. The lamb topping — seasoned with za’atar and sumac — is delicious on this snappy soup. Know what else would be? Yep, rotisserie chicken.
Once you’ve used the meat, save the bones to make stock. Check out Becky Krystal’s tips and techniques to do just that, right this way.
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