Summertime vacations are here, and for meals on the go you can think beyond the picnic basket. This orzo-chicken salad has fantastic picnic potential, the crisp lettuce cups let you forgo utensils, and the fresh lemon zest adds a light and bright taste of summer to the chicken.
Does your fried chicken come out burnt? Does it have a tendency to stick to the bottom of the pot where it’s the hottest? The trick to prevent that from happening is to place a wire rack in the bottom of the pot when frying.
Lucinda Scala Quinn and her son, Calder Quinn, make Cobb salad from romaine lettuce, tomato, avocado, boiled eggs, bacon, chives, chicken, and blue cheese with a dressing of dijon mustard, worcestershire sauce, garlic, red wine vinegar, and olive oil