Menu Ideas

Pan-seared Airline chicken breast, served with beluga lentils, caramelized brussels sprouts, spaghetti squash, braised Tuscan kale, and Spanish salsa verde, by Paramount Events in Chicago

“Chicken Three Ways,” including chicken Niçoise on a coconut shell with potatoes, green beans, tomatoes, kalamata olives, and hard-boiled quail eggs; deconstructed chicken yakitori; and a chicken taco with papaya, red radish, cilantro sprouts, and tomato sofrito, by Encore Catering in Toronto