Mia Patel
Chicken is an incredibly versatile meat, pairing well with a wide variety of dishes. Whether you're grilling, roasting, frying, or barbecuing, there's a side to match. For a summer barbecue, grilled chicken goes well with a light and refreshing salad of watermelon, strawberries, arugula, and basil, or a Greek salad with fresh vegetables, tangy feta, and a simple dressing. For a winter warmer, roasted chicken pairs nicely with roasted vegetables, mashed potatoes, or French onion baked potatoes. If you're frying chicken, why not try mashed potatoes, fries, or tater tots, and if you're barbecuing, corn on the cob is a classic. Chicken is also delicious with pasta—why not try a lemon ricotta pasta with baby arugula, or a pasta salad?
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Roasted potatoes
Firstly, choose your potatoes. Red potatoes, Yukon Gold, Fingerling, German Butterballs, and other yellow potatoes are good options. If you want to make baked potatoes, choose larger russets, but for roasted potatoes, smaller potatoes are better.
Next, chop the potatoes into consistent 1-2 inch pieces so they cook evenly. You can leave the skins on, as they help the potatoes crisp up in the oven.
Now, prepare the potatoes for roasting. One option is to boil them first, which can help them get extra crispy. To do this, start with already boiling water, and add a splash of vinegar to the water to prevent the potatoes from falling apart. You can also add salt to the water to season the potatoes as they cook.
Then, roast the potatoes. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the potatoes with olive oil, salt, and pepper, and spread them evenly on the baking sheet. Roast for 20-30 minutes, or until tender and golden brown.
Finally, add some flavour. You can make a dressing with olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper, and drizzle it over the cooked potatoes. Alternatively, toss the potatoes with garlic powder, paprika, and herbs.
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Greek salad
- Cucumbers
- Tomatoes (cherry or grape tomatoes are preferred due to their sweetness)
- Red onions (slice them thinly and soak in hot water for 10-15 minutes if you are sensitive to raw onions)
- Olives (briny, savoury Kalamatas are recommended, but any black olive will work)
- Feta cheese (a substantial amount is used, often in thick slabs)
- Bell peppers (green, red, or yellow)
- Oregano (dried is better than fresh)
- Mint leaves (added right before serving)
- Olive oil
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Garlic
- Salt and pepper
To make the salad, whisk together the dressing ingredients: olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper. On a large platter, arrange the chopped vegetables, feta cheese, and olives. Drizzle the dressing over the salad and toss gently. Top with mint leaves and serve.
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Marinated vegetables
Roasted Marinated Vegetables
For roasted marinated vegetables, you can use a variety of vegetables such as zucchini, bell peppers, tomatoes, and olives. Cut the vegetables into similar-sized pieces to ensure even cooking. Toss them with olive oil, garlic, thyme, salt, and pepper, and roast them in the oven. While the vegetables are roasting, prepare the marinade by whisking together balsamic vinegar and olive oil with some basil and parsley. Once the vegetables are done, pour the marinade over them and let them sit before serving. They can be served immediately or stored in the fridge for later.
Raw Marinated Vegetable Salad
For a raw vegetable salad, you can use a variety of crisp vegetables such as broccoli, cauliflower, carrots, celery, onion, bell peppers, tomatoes, and olives. Cut the vegetables into bite-sized pieces and soak them in a marinade of vinegar, sugar, ketchup, and oil. The vegetables can be soaked overnight or for 24 hours, depending on your preference for crunchiness. This salad can be served as a side dish or appetizer and is a colourful and nutritious addition to any meal.
Tex-Mex Style Marinated Vegetable Salad
For a Tex-Mex twist, use fresh sweet corn kernels, black beans, cherry tomatoes, red bell pepper, and red onion. Marinate them in a mixture of vegetable oil, lime juice, cumin, and Italian seasoning. Just before serving, stir in some chopped avocado and fresh cilantro. This salad is a great way to add a burst of colour and fresh flavours to your meal.
Other Ideas
Other vegetables that can be used in marinated vegetable dishes include snap peas, zucchini, asparagus, radishes, green beans, mushrooms, and artichokes. You can experiment with different types of vinegar and oil to create a unique flavour profile. Additionally, you can blanch harder vegetables like broccoli and cauliflower before marinating to give them a softer bite.
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Macaroni salad
Chicken and dressing is a versatile dish that can be served with a variety of meats. It is a southern classic often served during Thanksgiving, Christmas, and other holiday dinners. The dressing is typically prepared with cornbread, baked, and served as a side dish.
To complement this meal, you can serve a classic macaroni salad, a staple at potlucks and cookouts. Here is a recipe for a creamy macaroni salad with a tangy dressing:
Ingredients:
- Macaroni pasta
- Celery
- Onion (soak the diced red onion in cool water for 5 minutes to reduce overpowering flavours)
- Bell pepper (green or red)
- Carrot
- Pimentos
- Mayonnaise
- Sugar
- Vinegar (red wine, white wine, or apple cider)
- Mustard
- Salt
- Pepper
- Optional: paprika, hard-boiled eggs, sweet relish, diced pickles, cheese cubes, garlic powder, celery salt
Preparation:
- Boil a large pot of lightly salted water.
- Cook the macaroni pasta until tender yet firm (al dente), stirring occasionally, for about 8 minutes.
- Drain the pasta and rinse it under cold water to stop the cooking process and prevent sticking.
- Drizzle the pasta with a teaspoon of olive oil and gently stir to prevent the noodles from sticking together.
- In a large bowl, mix the mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni pasta.
- Stir in the celery, onion, bell pepper, carrot, and pimentos.
- Refrigerate the salad for at least 4 hours, preferably overnight, to chill and allow the flavours to meld.
- Stir once more before serving.
This macaroni salad can be made ahead and stored in an airtight container in the refrigerator for up to five days. It is a versatile side dish that pairs well with various meats and is perfect for a crowd.
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$2.79
Mashed potatoes
Ingredients
- Potatoes ( Russet or Yukon Gold)
- Unsalted butter
- Milk (preferably whole milk)
- Sour cream
- Salt
- Pepper
- Garlic (optional)
Method
- Peel and cut the potatoes into large chunks. For smaller Yukon Golds, halve them, and for larger Russets, cut them into quarters or sixths.
- Place the potatoes in a large pot and cover them with cold water by about an inch. Add a tablespoon of salt.
- Bring the water to a boil over high heat. Then, reduce the heat to medium and gently boil until the potatoes are fork-tender. Poke the potatoes with a fork to check if they are tender. Avoid undercooking them, as they will end up lumpy.
- Drain the potatoes into a colander and lightly shake to remove excess water.
- Heat milk on the stove or in the microwave until warm.
- Return the potatoes to the pot and melt the butter. Begin mashing the potatoes with a potato masher, food mill, or ricer.
- Pour in the heated milk a little at a time while continuing to mash until you reach your desired consistency.
- Season with salt and pepper to taste. For a little garlicky kick, add some chopped garlic cloves to the potatoes while they are boiling.
- For extra creaminess and a tangy twist, stir in some sour cream.
- Serve hot with a pat of butter or some chopped chives on top.
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Frequently asked questions
Some meat-free sides to go with chicken and dressing include mashed potatoes, macaroni salad, Greek salad, roasted vegetables, and cornbread dressing.
Bacon and sausage are two meat sides that can be added to a chicken and dressing meal.
Fried chicken, grilled chicken, and roasted chicken are all good options to serve with chicken and dressing.
A Vietnamese dressing made with lime, sugar, fish sauce, and chillies is a tasty option.
