I prefer chicken pieces to whole chickens as I never feel like breast is indispensable. A packed of what Americans call Maryland pieces, 4 x thigh + drumstick, lasts two of us for several meals.
This last time I’ve made
- Chicken salad with rocket, walnuts and apple in a yoghurt based dressing (no oil).
- Japanese soup noodles
- A variation on each of the above
Because I boil the chicken, I have a good quality stock to do something with as well. It was the basis for the soup noodles on this occasion.
Good quality chicken in Geneva is wildly expensive, so I use bog standard from Manor. (Although in Australia I buy organic, free range.) But that aside, best quality fruit, best quality nuts, and salad greens. I think you get more for your money if you have to make these choices.
And the salad dressing will be happy with types of things in the cupboard and the fridge. This time, some yoghurt, some cumquat chutney I’d brought back from Australia, a little Worcestershire sauce, a little Japanese rice vinegar, some English mustard powder mixed into a paste, and then the main dressing added to it slowly until it was thin enough to add to the dressing without it not mixing in properly. That was about it.