Want a low-maintenance chicken salad minus the mayo? Simply use your broiler to make irresistibly crispy chicken thighs then pair them with quick-pickled onions, green cabbage, and raw chard leaves (think kale that’s easier to chew). It’s quick, it’s easy, and best of all, it’s delicious. P.S. You don’t have to throw out the chicken bones. Just freeze them in a freezer-safe zip-top bag for a future batch of stock. Add your cooking scraps to the bag as you cook (things like parsley stems, onion and carrot peels, or wilted celery are great). Then, when you have a full bag, just simmer it all up with water, salt, and pepper to make chicken stock.