Name: Chicken Salad with Roasted Root Vegetable Vinaigrette
Yield: Serves 6
Ingredients: 1 head romaine lettuce, chopped; 1 head radicchio, chopped; 1 Belgian endive, chopped; 2 cups (1/2-inch) diced cooked skinless chicken breast; 1/2 cup Roasted Root Vegetable Vinaigrette

Image may contain Food Salad Plant Cutlery Fork Dish and Meal

Chicken Salad with Roasted Root Vegetable VinaigretteAmy Neunsinger

This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.

Recipe notes

See Related Recipes and Cooking Tips

37 Leftover Chicken Recipes to Try This Year
Dinner comes together fast with these recipes.
36 Radicchio Recipes That Are Ridiculously Good
Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention.
Light, Flavorful Lunches to Keep You Healthy
Yes, you can kick your midday burrito habit. And these healthier takes on lunch are just the recipes to help.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Chicken Croquettes

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.

Recipe notes

37 Leftover Chicken Recipes to Try This Year

36 Radicchio Recipes That Are Ridiculously Good

Light, Flavorful Lunches to Keep You Healthy