Red Cabbage Salad. 1 1/2 cups frozen pitted dark sweet cherries (about 11 ounces), thawed. 2 tablespoons sherry vinegar. 1/4 cup olive oil, divided. 2 1/2 tablespoons honey, divided.

Grill the chicken over high heat, turning once, until lightly charred and cooked through, about 8 minutes. Cut the chicken into bite-size pieces and add to the bocconcini . Toss and serve.

Instructions. Heat a large heavy based frying pan over medium heat and add the oil. Fry the chicken, skin-down for about 4 minutes or until well browned.

Maybe that’s because Seattle has a large vegan population, or because farmer’s markets happen every day of the week. It’s also possible that we need the extra vitamins to make up for the early sunsets ...

Founded in Auburn, Alabama, in 2008, Chicken Salad Chick has expanded to more than 300 restaurants in 21 states. The Ortega Park restaurant is open from 10 a.m. to 8 p.m. Monday through Saturday ...

Wolfgang Puck’s Chinois Chicken Salad. This chicken salad with cabbage, radicchio and a nutty dressing from chef Wolfgang Puck is a celebration of texture and boasts a balance of acidity, spice ...

Celebrity haunt that made ‘Chinese chicken salad a household name’ to close this summer. Chin Chin’s fan-favorite Chinese classic chicken salad photographed in 1999.

Chicken Salad Chick, the nation’s only fast casual chicken salad restaurant concept, is fueling rapid growth in 2025 with a strong start that includes the opening of its 300 th location, continued ...