Chicken with Couscous, Honey and Cinnamon by Hugh Fearnley Whittingstall: Cold roasted chicken from dinner the night before is a dream come true when constructing a lunch from leftovers, and this recipe offers an alternative to the standard chicken salad sandwich. Cinnamon and honey add sweetness that goes well with the lemon juice, onion, garlic and chopped almonds.
Italian Tuna Salad with Avocado and Mozzarella by Daniel Leader and Lauren Chattman: This stepped-up version of tuna sandwiches is made the Italian way, with vinaigrette instead of mayonnaise. Capers and garlic add sharpness, which is tempered by the creamy mozzarella and avocado.
Chickpea, Red Pepper, Basil and Lemon Salad by Barbara Kafka: This seriously healthy, protein-filled vegan dish is colorful and makes a pretty presentation while it satisfies and satiates.
Cheddar Cheese and Apple with Watercress by Robert W. Surles: These rustic gourmet sandwiches balance sweetness, tang and the savory creaminess provided by the tarragon mayonnaise. Serve on a crusty baguette or seven-grain bread for a hearty lunch.
Black Bean, Red Pepper, Corn and Quinoa Salad by Bonnie Tandy Leblang and Joanne Lamb Hayes: This flavorful Southwestern blend can be served at room temperature or chilled. It's a good source of vitamin C, fiber and protein, and works well as a side dish for dinner.
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