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Replace the mayo with pan drippings and mustard vinaigrette for the ultimate roast chicken salad.
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Tasting Table's editors' pick for best recipes of 2016

We've almost reached the end of so we're taking a look back at our editors' favorite recipes from this year.

Replace the mayo with pan drippings and mustard vinaigrette for the ultimate roast chicken salad.

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An oven-roasted version of the classic Turkish street meal. Chicken Shawarma Deluxe, No Rotisserie Required

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Remember when adding grapes to chicken salad was the greatest thing to ever happen to, well, chicken salad? It was exciting. It was 100 years ago. It’s time to really update this classic, and it all begins with avocado.

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Italian Pesto Pasta Salad

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Big Italian Salad | Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes--all tossed in a dressing made with olive oil, vinegar and a little mayonnaise. "The salad reminds me of one my mother made," says Fran Parisi. "Her dressing had no mayo, of course--it was strictly oil and vinegar."

Big Italian Salad

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Pilpelchuma Salad #healthy #salad

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Replace the mayo with pan drippings and mustard vinaigrette for the ultimate roast chicken salad.

Tasting Table

Warm Chicken Salad

Recipe from

Tasting Table

clock
1 hour
Ingredients
Vegan, Gluten free, Paleo ∙ Serves 6
Produce
  • 1 head Bibb lettuce, leaves
  • 2 Endives
  • 1 head Frisee
  • 1 Garlic clove
  • 6 oz Haricots verts
  • 1 tbsp Herbes de provence
  • 6 Radishes
  • 1 Shallot
  • 1/2 tsp Thyme
Condiments
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp Mustard, whole-grain
Baking & Spices
  • 1 tbsp Fennel seeds, ground
  • 2 Kosher salt and freshly ground black pepper
Oils & Vinegars
  • 10 tbsp Olive oil
  • 2 tbsp Sherry vinegar
Liquids
  • 1 tbsp Water

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