Lettuce

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.

A club salad is a great way to use grilled chicken leftovers for lunch

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

This simple salad gets extra flavor from finely grated hazelnuts.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.

Iceberg lettuce and watercress stir-fry in a flash and serve as a crisp-tender counterpoint to crunchy shallots.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

A classic chopped salad recipe with diced fruit, nuts, and a honey-shallot dressing.