![Thursday Three-Day Menu Plan]()
by Sheila | Jan 17, 2011 | Uncategorized
Did you know that a rotisserie chicken from your grocery store is typically the same price or less than a frozen pizza? And unlike a frozen pizza, you can get a lot more creative and serve more people with a single rotisserie chicken. The average rotisserie chicken yields 4 cups of meat which will easily feed a family of four; it just needs a little love from your pantry. The possibilities are endless — we’ve included 50 for you here.
Join the OBB crew at the Well Expo on Sunday, Jan 30th — we will be doing a demonstration using some of the rotisserie chicken ideas among other things. Plus there will be a special surprise!
Chicken Pot Pie Empanadas
1 tablespoon extra-virgin olive oil
1/2 yellow onion, diced
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
kosher salt and black pepper
2 9-inch pie crusts
- Heat oven to 400° F. Heat oil in saucepan over medium heat. Add the onion and cook for 3 minutes.
- Slowly stir in the broth. Cook about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
- Cut each pie crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
- Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.*For a wheat-free alternative, serve the chicken mixture over brown rice
Cobb Salad with Balsamic vinaigrette
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken
2 heads green-leaf lettuce, torn into pieces
4 ounces blue cheese or goat cheese, crumbled
1 pint cherry tomatoes, cut in half
1 avocado, chopped
1 small red onion, chopped
- Whisk together the oil, vinegar and ¼ teaspoon each salt and pepper and set aside.
- Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.
- Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl. Serve with the vinaigrette.
Chicken Tacos
1 store-bought rotisserie chicken
2 cups red or green salsa
8 taco shells or brown rice tortillas
1 cup (4 ounces) grated cheese
8 sprigs fresh cilantro
1/2 cup sour cream
1 avocado, chopped
1 lime, quartered
- Remove the meat from the chicken and shred.
- Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
- Fill the taco shells/tortillas with the chicken and top with cheese and cilantro. Serve with the sour cream, avocado, and lime wedges on the side.
Chicken and Dill Souvlaki
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
kosher salt and pepper
1 2 1/2- to 3-pound rotisserie chicken, meat sliced
2 Kirby cucumbers, sliced into thin half-moons
1/2 small sweet onion (such as Vidalia), thinly sliced
2 tablespoons chopped fresh dill
4 flat breads or brown rice tortillas
1/2 cup plain yogurt, preferably Greek-style
- In a large bowl, combine the oil, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Fold in the chicken, cucumbers, onion, and dill.
- Divide the chicken mixture evenly among the flat breads/tortillas and serve with the yogurt.
Chicken and Potatoes with Mustard Vinaigrette
1 pound small red- and white-skinned potatoes, mixed
1 1/2 tablespoons kosher salt
skinless meat from 1 rotisserie chicken (about 4 cups)
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 large clove garlic, minced
1 teaspoon honey
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 tablespoons capers, drained
1/2 bunch watercress, stemmed
- Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.
- Reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside.
- Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
- Gradually whisk in the oil in a thin, steady stream until a medium-thick vinaigrette forms.
- Halve the potatoes and combine with the chicken. Add the capers and vinaigrette, tossing to combine. Fold in the watercress just before serving
Chicken Quesadilla Pie
1 10-ounce can green or red enchilada sauce
1/4 cup heavy cream (optional)
4 8-inch flour or brown rice tortillas
2 cups (8 ounces) grated Monterey Jack or goat cheese, plus 1/4 cup for the top
1 3 1/2- to 4-pound rotisserie chicken, shredded
1/2 small red onion, finely chopped
1 zucchini, quartered lengthwise and thinly sliced
1 cup salsa
1 avocado, diced
1 cup fresh cilantro leaves
- Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
- Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
- Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
- Slice into wedges and serve with the salsa, avocado, and cilantro.
Chicken Salad with Grapes and Blue Cheese
2 small heads Boston or Bibb lettuce, torn into pieces
4 stalks celery, sliced on the diagonal
1/2 red onion, finely chopped
2 cups (about 1/2 pound) green grapes, halved
3 ounces blue cheese or goat cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
kosher salt and pepper
1 3 1/2- to 4-pound rotisserie chicken, meat thickly sliced
- In a large bowl, combine the lettuce, celery, onion, grapes, and blue cheese.
- In a small bowl, whisk together the lemon juice, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Divide the salad and chicken among plates. Serve with the vinaigrette.
Chicken Curry in a Hurry
1 cup brown rice
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt
3/4 cup heavy cream (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tomatoes, diced
meat from 1 rotisserie chicken, sliced or shredded
1/4 cup fresh cilantro leaves, roughly chopped
- Cook the rice according to the package directions.
- Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.
- Sprinkle with the curry powder and cook, stirring, for 1 minute.
- Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Remove from heat.
- Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Chicken Salad with Herbs and Radicchio
1 2- to 2 1/2-pound rotisserie chicken
4 medium carrots, coarsely grated
6 scallions, thinly sliced on the diagonal
1 tablespoon fresh tarragon, roughly chopped
kosher salt and black pepper
1/2 cup extra-virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 heads radicchio, leaves separated
- Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
- In a large bowl, combine the chicken, carrots, scallions, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a small bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.
- Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.
Chicken Posole
1 tablespoon olive oil
1 onion, thinly sliced
kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
4 tomatoes, diced
1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2 cups shredded rotisserie chicken meat
1 15-ounce can hominy, rinsed
1 lime, cut into wedges
- Heat the oil in a large saucepan over medium heat.
- Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.
- Add the broth, tomatoes, and chili and bring to a boil.
- Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes.
- Serve the posole with the lime wedges.
Chicken with White Beans and Tomatoes
2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
1 tablespoons olive oil
kosher salt and black pepper
1 3-pound rotisserie chicken, meat shredded or sliced
- Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Place shredded chicken meat on top of the bean mixture and sprinkle with oregano.
Spicy Asian Chicken with Brussel Sprouts
1 cup brown rice
1 rotisserie chicken, meat shredded
1 tablespoons extra-virgin olive oil
1/2 pound brussels sprouts, thinly sliced
1 1-inch piece fresh ginger, peeled and cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts
- Cook the rice according to the package directions.
- Heat oil in the skillet over medium heat. Add the brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.
- Add the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.
Sweet and Spicy Chicken with Soba Salad
6 ounces soba noodles or rice noodles
4 heads baby bok choy, sliced crosswise into strips
1 small red bell pepper, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
1/2 to 1 teaspoon Sriracha or other Asian chili sauce
kosher salt
1/2 cup red currant jelly
2 tablespoons ketchup
1 tablespoon grated fresh ginger
1 rotisserie chicken, meat shredded or sliced
- Cook the noodles according to the package directions, adding the bok choy during the last minute of cooking. Drain and run under cold water to cool.
- Transfer the noodles and bok choy to a large bowl. Add the bell pepper, oil, vinegar, Sriracha, and ¼ teaspoon salt and toss to combine.
- In a small bowl, combine the jelly, ketchup, and ginger.
- Brush chicken meat with jelly mixture. Serve with noodles.
Chicken Stir-Fry
1 cup brown rice
1 1/2 tablespoons sesame oil
1 16-ounce bag shredded cabbage or coleslaw mix
2 carrots, grated
1 8-ounce can sliced water chestnuts, drained
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
2 1/2 tablespoons low-sodium soy sauce
1/2 cup peanuts, roughly chopped
1/4 cup teriyaki sauce (optional)
- Cook the rice according to the package directions.
- Meanwhile, heat the oil in a wok or large saucepan over medium-high heat.
- Add the cabbage and carrots and cook, stirring occasionally, until just tender, 3 to 5 minutes.
- Add the water chestnuts, chicken, and soy sauce and cook until heated through, 2 to 3 minutes.
- Divide the rice among plates, spoon the vegetables over top, and sprinkle with the peanuts. Serve with the teriyaki sauce, if desired.
Chicken with Acorn Squash and Tomatoes
1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
2 tablespoons olive oil
kosher salt and black pepper
1 rotisserie chicken, meat shredded or sliced
1/2 teaspoon ground coriander
2 tablespoons chopped fresh oregano
- Heat oven to 425° F.
- On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Roast the vegetables until the squash is tender, 20 to 25 minutes.
- Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
- Serve the chicken with the squash and tomatoes and sprinkle with the oregano.
Chicken Waldorf Salad
½ cup walnuts
2 tablespoons olive oil
2 tablespoons flaxseed oil
3 tablespoons cider vinegar
1 teaspoon honey
coarse salt and pepper, to taste
2 granny smith apples, cored and cut into ¼ inch wedges
½ cup dried cranberries
2 stalks celery, thinly sliced
½ small red onion, finely chopped
3 cups thickly shredded skinless rotisserie chicken
- Preheat the oven to 350. Toast the walnuts until crisp and fragrant, about 10 minutes. Chop coarsely and set aside.
- In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey and 2 tablespoons water; season with salt and pepper.
- Add apples, cranberries, celery, onion and chicken; toss to coat. Top with walnuts.
Rosemary Chicken Salad
3 cups chopped rotisserie chicken meat
1/3 cup chopped green onions
¼ cup chopped smoked almonds
1/3 cup plain yogurt
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
- Combine all ingredients.
- Serve over a bed of greens or in a brown rice tortilla.
Ratatouille Pizza with Chicken
1 teaspoon olive oil
1 japanese eggplant, halved lengthwise and cut into ¼ inch thick pieces
1 red bell pepper, cut into ¼ inch strips
½ small red onion, thinly sliced
1 cup sliced mushrooms
¾ teaspoon dried italian seasoning
¼ teaspoon salt
4 garlic cloves, minced
1 10-ounce thin pizza crust
1 cup chopped rotisserie chicken meat
1 cup shredded cheese
3 plum tomatoes, cut into ¼ inch thick slices
3 tablespoons finely chopped fresh flat-leaf parsley
- Preheat oven to 375.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add eggplant, bell pepper and onion; saute 3 minutes or until eggplant begins to soften.
- Reduce heat to medium. Add mushrooms and cook 3 minutes, stirring frequently.
- Add italian seasoning, salt and garlic; cook 1minute, stirring constantly. Remove from heat.
- Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a ½ inch border. Arrange chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese.
- Bake for 25 minutes or until cheese is bubbly and tomatoes are softened.
- Sprinkle with parsley and serve.
Mango Chicken Quadrilles
1 ¼ cup shredded rotisserie chicken meat
4 8-inch brown rice tortillas
¾ cup cheese
½ cup chopped mango
4 teaspoons chopped fresh cilantro
½ cup salsa
¼ cup sour cream
- Heat a large skillet over medium-high heat. Add chicken; saute 2 minutes or until throughly heated. Remove and set aside.
- Sprinkle half of each tortilla with cheese; top with chicken, mango and cilantro. Carefully fold tortillas in half, pressing gently to seal.
- Return pan to medium heat. Add 2 filled tortillas to pan; cook 2 minutes per side or until lightly browned. Top each serving with salsa and sour cream.
Chicken and Strawberries over Mixed Greens
2 cups chopped rotisserie chicken meat
2 cups quartered small strawberries
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
2 tablespoons golden raisins
1 tablespoon sesame seeds, toasted
1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups mixed salad greens
- Combine first 5 ingredients in a large bowl.
- Combine sesame seeds and next 6 ingredients in small bowl, stirring well with a whisk.
- Pour over chicken mixture; toss well to coat.
- Cover and chill 1 hour. Serve over salad greens.
Curried Chicken Salad
1 ½ cups chopped rotisserie chicken meat
½ cup halved seedless red grapes
½ cup diced peeled apple
2 tablespoons diced pineapple
1 tablespoon dried currants
3 tablespoons mayonnaise or plain yogurt
1 teaspoon honey
½ teaspoon curry powder
½ teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/ tablespoon sliced almonds, toasted
- Combine first 5 ingredients in a large bowl.
- Combine mayonnaise/yogurt and next 5 ingredients, stirring with a whisk.
- Pour mayonnaise/yogurt mixture over chicken mixture; toss gently to coat.
- Sprinkle with almonds. Cover and chill.
Melon Chicken
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons chunky nut butter
1 tablespoon honey
¾ teaspoon dark sesame oil
3 cups honeydew melon strips
3 cups cantaloupe strips
2 cups daikon radish strips
1 cup peel english cucumber strips
3 tablespoons thinly sliced green onions
2 cups shredded rotisserie chicken breast
¼ cup chopped fresh cilantro
2 tablespoons chopped walnuts, toasted
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add honeydew and next 4 ingredients; toss well to coat.
- Place 2 cups melon mixture on 4 plates; top each serving with ½ cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 ½ teaspoon walnuts. Serve immediately.
Roasted Chicken and Arugula Salad
1 tablespoon olive oil
3 tablespoons red wine vinegar
5 ounces arugula leaves, rinsed and drained
2 cups chopped or shredded rotisserie chicken meat
5 fresh basil leaves, cut into thin strips
2 tablespoons chopped fresh parsley
½ cup grated parmesan or crumbled goat cheese
- Mix olive oil and vinegar in a large bowl to blend. Toss in arugula, chicken, basil and parsley.
- Divide evenly onto plates and top with cheese.
Cilantro Chicken Sandwiches
½ cup fresh cilantro leaves
5 tablespoons olive oil
¼ teaspoon kosher salt
4 pound rotisserie chicken, meat sliced or shredded
2 large tomatoes, sliced
1/3 cup grilled vegetables (eggplant, zucchini, tomato, red onion), cut up
- In a blender or food processor, combine cilantro, olive oil and salt and process until smooth.
- Layer the sliced tomatoes, chicken meat and grilled vegetables on the bread or tortilla.
Apricot Lemon Chicken
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
rotisserie chicken, meat sliced
1/3 cup apricot spread
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
- Combine first 3 ingredients in a small bowl and mix in with chicken meat.
- Heat a skillet over medium-high heat and saute chicken for about 2 minutes. Remove chicken from pan.
- Add apricot spread, lemon juice and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute.
- Spoon sauce over chicken; sprinkle with lemon rind.
- Serve over bed of green or with brown rice.
Chicken and Black Bean Tostadas
¼ cup olive oil
4 brown rice tortillas
kosher salt
1 15.5 ounce can black beans, drained and rinsed
1 teaspoon ground cumin
¼ cup chicken broth
freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce
¼ cup fresh lime juice
2 cups finely shredded green or red cabbage
1 bunch radishes, julienned
½ bunch fresh cilantro, roughly chopped
½ cup sour cream (optional)
½ rotisserie chicken, shredded into large pieces
- Heat ½ inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one a at time until crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
- Whisk the garlic, chili pasts, 2 tablespoons lim juice, and ½ teaspoon salt in a large bowl. Slowly whisk in ¼ cup oil to make a dressing; add the cabbage, radishes and cilantro and toss.
- Optional – Mix the sour cream and remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
- Top each tortilla with beans, chicken, cabbage salad and sour cream (optional).
White Chicken Chili Stew
1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced
3 cloves garlic, chopped
½ to 1 jalapeno, stemmed seeded and chopped
1 tablespoon chili powder
kosher salt
6 cups chicken broth
1 18 ounce bag frozen yucca, thawed
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1 inch pieces
1 to 2 chipotles in adobo sauce, sliced
½ rotisserie chicken, shredded into large pieces
1 19 ounce can white beans, drained and rinsed
½ cup pack fresh cilantro, chopped
- Heat oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes.
- Add chicken broth, yucca, corn, carrots and chipotles and bring to a boil.
- Cover and reduce to a simmer and cook until yucca is tender, about 15 minutes. Stir to break up yucca and thicken broth slightly.
- Add chicken and beans and cook, stirring occasionally to heat and thicken, about 10 minutes. Stir in cilantro before serving.
Polenta and Chicken Tartlets
1 pound instant polenta (about 2 ½ cups)
1 cup cream or milk of your choice
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cups shredded rotisserie chicken meat
½ cup pesto
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup dried cranberries
- Make polenta according to package instructions. Just before the polenta is finished thickening, add the cream/milk, salt and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
- In a medium bowl, combine chicken, pesto, salt and pepper. Stir to combine.
- Using a 2 inch diameter cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries.
Fruity and Nutty Chicken Salad
3 cups sliced rotisserie chicken meat
½ cup finely diced celery
1/3 cup chopped green onions (the white and part of the green)
1 firm apple, sliced and diced
1/3 cup dried cranberries or cherries
1 cup seedless green or red grapes, cut in half
½ cup toasted pecan pieces
1/8 teaspoon ground black pepper
½ teaspoon curry powder
5 tablespoons mayonnaise or plain yogurt
½ tablespoon sour cream
- Add chicken, celery, green onion, apple, dried cranberries, grapes and pecans to a large serving bowl and toss.
- Add pepper, curry powder, mayonnaise and sour cream to small bowl and whisk together until smooth. Spoon over chicken mixture and toss together to blend well.
Chicken Pesto Pine Nut Skillet Pizza
2 brown rice tortillas
1 tablespoon pesto
½ cup shredded rotisserie chicken breast
2 slices (2 ounces) cheese, each broken into about 4 pieces
1 tablespoon toasted pine nuts
- Add a tortilla to a large frying pan over medium-high heat. Spread pesto on top of the tortilla, then top with chicken and then cheese and pine nuts.
- Place the second tortilla on top. Once the bottom tortilla is nicely browned, carefully flip the pizza over to brown the second side.
- Remove pizza to plate and cut into 8 wedges.
Chicken Caesar Salad
1 head of romaine lettuce, torn
2 cups chopped rotisserie chicken meat
¼ cup freshly grated parmesan cheese or crumbled goat cheese
1/3 cup plain yogurt
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 garlic clove, crushed
- Arrange torn romaine lettuce in a big serving bowl. Top with chicken and sprinkle with cheese.
- Whisk dressing ingredients together and drizzle over salad. Gently toss until combined.
- Add freshly ground black pepper to taste.
Chicken and Black Bean Salad
2 cups chopped rotisserie chicken meat
1 15-ounce can black beans, rinsed and drained
1 red pepper, chopped
1 cup salsa
6 cups baby spinach, washed
4 tablespoons sour cream (optional)
- In a large bowl, combine chopped chicken, drained black beans, chopped pepper and salsa.
- Place 1 ½ cups baby spinach on each of four plates. Top with chicken and black bean salad mix.
- Add 1 tablespoon sour cream if desired.
Chicken, Asparagus and Quinoa Salad
1 cup uncooked quinoa, rinsed
8 ounces asparagus, tips only
1 7-ounce jar roasted red peppers, drained and sliced
2 cups sliced rotisserie chicken meat
juice of 1 lemon
2 teaspoons olive oil
- Cook quinoa according to package directions. Allow to cool.
- Steam asparagus for 3 minutes, then plunge into cold water to stop the cooking process.
- Slice red peppers into thin strips.
- Combine quinoa, steamed asparagus, red pepper strips and chicken in a large bowl.
- Whisk oil and lemon juice together and add to salad. Toss and chill.
Mexican Chicken Bake
1 tablespoon olive oil
½ red onion, sliced
½ yellow or red pepper, cut into strips
1 jalapeno pepper, de-seeded and finely chopped
1 tablespoon cumin
1 14.5-ounce can Mexican style tomatoes (reserve ¼ cup)
1 ½ cups shredded rotisserie chicken meat
2 6-inch corn or brown rice tortillas
2 tablespoons chopped cilantro
½ cup Jack cheese or goat cheese
- Preheat oven to 350. Heat oil in a large skillet. Saute onion, pepper strips and jalapeno for 3-4 minutes. Sprinkle cumin and stir well. Add tomatoes, except ¼ cup, and simmer for 5 minutes. Add shredded chicken and cook for 2 minutes.
- Place one tortilla in the bottom of a greased 9 inch pie dish. Spoon the chicken mixture on top. Cover with the other tortilla. Spoon remaining tomatoes on top, followed by cilantro and cheese. Bake for 15-20 minutes.
- Cut into wedges and serve with beans and rice or a green salad.
Asian Chicken Noodle Salad
4 cups shredded rotisserie chicken meat
¼ cup creamy nut butter
¼ cup soy sauce
2 tablespoon rice vinegar
2 tablespoons chili garlic sauce
1 tablespoon minced ginger
3 tablespoon chicken broth or watercress
12 ounces linguine or rice sticks
2 carrots, grated
4 scallions, chopped
1 red pepper, cut into small strips
1/3 cup fresh cilantro, chopped
- Boil pasta in a large pot of water until tender. Drain and rinse with cold water. Place in a large bowl. While pasta is cooking, blend or process the nut butter, soy sauce, vinegar, chili garlic sauce, ginger and broth until smooth.
- Add chicken, carrots, scallions, pepper strips and chopped cilantro to bowl of pasta and toss.
- Pour sauce over the pasta mixture and toss well to coat. If sauce is too thick, think with extra broth or a little water.
Mediterranean Pizza
1 10-ounce whole wheat pizza crust
½ cup tomato sauce
1 garlic clove, finely chopped
1 cup shredded rotisserie chicken meat
½ cup sliced olives
1 small jar artichoke hearts, drained and chopped
1 small jar roasted red peppers, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup cheese
- Preheat oven to 450. Spread tomato sauce over the crust. Sprinkle toppings on pizza, finishing with cheese.
- Bake on pizza sheet or stone for 10 minutes.
Chicken and Root Vegetable Stew
2 teaspoons olive oil
1 pound chopped rotisserie chicken meat
1 small rutabaga, chopped
2 medium carrots, chopped
1 small turnip, chopped
1 medium onion, chopped
2 cloves garlic, crushed
1 cup chicken broth
1 cup tomato sauce
1 teaspoon thyme
1 teaspoon oregano
freshly ground black pepper
- Heat oil on medium heat in a large Dutch oven. Add chopped root vegetables and garlic and stir, cooking for 2 minutes.
- Add chicken broth, tomato sauce, herbs and black pepper. Simmer for 20 minutes or until vegetables are tender. Add chicken to heat.
- Serve over brown rice.
Moroccan Chicken
1 tablespoon olive oil
1 medium onion, finely chopped
1 large carrot, sliced
2 garlic cloves, finely chopped
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon allspice
1 ½ pounds sliced rotisserie chicken meat
1 cup chicken broth
¼ cup chopped cilantro
1 cup dried apricots
1 15-ounce can garbanzo beans
- Heat oil in a Dutch oven over medium heat. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables. Cook and stir for 2-3 minutes.
- Add chicken broth, cilantro and apricots. Cover and reduce heat to low and simmer for 25 minutes.
- Add garbanzo beans and chicken and cook, uncovered for 10 minutes.
- Serve with couscous.
Mediterranean Chicken Gyros
2 cups sliced rotisserie chicken
2 tablespoons lemon juice
1 tablespoon Greek seasoning
½ teaspoon paprika
½ cup chopped, seeded cucumber
¼ cup chopped red onion
2 teaspoons fresh mint leaves
1 cup plain yogurt
6 pita bread rounds
3 cups spring salad mix
lemon slices
- In a medium bowl, toss together chicken, lemon juice, Greek seasoning and paprika; set aside. In a small bowl, stir chopped cucumber, red onion and mint into yogurt.
- Cut pita bread in half and open pocket. Stuff with salad mix and chicken mixture; serve with spoonfuls of the yogurt sauce. Accompany with lemon slices.
Rotisserie Chicken Greek Salad
1 rotisserie chicken
2 tablespoons plus 1/3 cup bottled greek vinaigrette
8 cups torn romaine lettuce
½ cup small fresh mint leaves, lightly packed
½ cup lightly packed small fresh oregano leaves
1/3 cup kalamata olives, pitted and halved
Fresh mint sprigs
Fresh oregano sprigs
lemon wedges
- Use two forks to pull meat off the bones and shred in large pieces. Discard bones and skin, if desired. Place chicken pieces in a medium bowl. Drizzle with 2 tablespoons of the vinaigrette. Toss well to combine. Let stand 10 minutes.
- Meanwhile, toss lettuce, mint and oregano with remaining 1/3 cup greek vinaigrette. Arrange lettuce on a large serving platter.
- Arrange chicken in center of greens. Sprinkle with olives. Garnish chicken with mint and oregano sprigs. Serve with lemon wedges.
Roast Chicken Dahl
1 ½ teaspoons olive oil
1 small onion, minced
2 teaspoons curry powder
15 ounces lentils, rinsed
1 14-ounce can diced tomatoes
1 2 pound rotisserie chicken, skin discarded, meat removed from bones and diced
½ teaspoons salt, or to taste
¼ plain yogurt
- Heat oil in large heavy saucepan over medium-high heat. Add onion and cook, stirring until softened but not browned, 3-4 minutes. Add curry powder and cook, stirring until combined with the onion and intensely aromatic, 20-30 seconds.
- Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from heat and stir in yogurt. Serve immediately.
Chicken Salad in Radicchio Cups
8 ounces Yukon Gold potatoes, peeled and cut into ¼ inch pieces
5 tablespoons mayonnaise or plain yogurt
1 tablespoon lemon juice
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 cup chopped rotisserie chicken meat
1/3 cup diced peeled tart green apple
3 tablespoons diced red onion
3 tablespoons diced red bell pepper
3 tablespoons diced celery
2 tablespoons chopped golden raisins
24 small radicchio leaves
- Bring a small saucepan of water to a boil. Add potatoes; cook until just tender, 7 to 9 minutes. Drain and let cool for 10 minutes.
- Whisk mayonnaise/yogurt, lemon juice, curry powder, salt and pepper in a medium bowl until smooth. Stir in chicken, apple, onion, bell pepper, celery, raisins and cooled potatoes.
- Place about 2 tablespoons salad in each radicchio leaf.
Chicken Noodle Soup with Dill
10 cups chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, or spelt noodles, rice sticks etc
4 cups shredded rotisserie chicken meat
4 tablespoons chopped fresh dill
1 tablespoon lemon juice
- Bring broth to boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook uncovered on medium heat until vegetables are just tender, about 20 minutes.
- Add noodles and chicken; simmer until noodles are just tender, 8 to 10 minutes. Stir in dill and juice.
Chicken and Blueberry Salad
1 pound of sliced rotisserie chicken meat
8 ounces of pasta of your choice or couscous or quinoa
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoons chopped fresh thyme
1 teaspoon freshly grated lime zest
¼ teaspoon salt
- Bring a large pot of water to a boil. Cook pasta according to directions. Drain. Place in a large bowl.
- Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until feta begins to melt, 1-2 minutes.
- Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt. Toss until combined.
Chicken and Spinach Soup with Fresh Pesto
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
½ cup carrot or diced red bell pepper
8 ounces sliced rotisserie chicken meat
1 large clove garlic, minced
5 cups chicken broth
1 ½ teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans, rinsed
¼ cup grated parmesan cheese or goat cheese
1/3 cup lightly packed fresh basil leaves
freshly ground pepper to taste
- Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add carrot or pepper and cook 3 to 4 minutes. Add chicken and garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, about 5 minutes.
- With a slotted spoon transfer chicken to cutting board to cool. Add spinach and beans tot eh pot and bring to a gentle boil. Cook for 5 minutes.
- Combine the remaining 1 tablespoon oil, cheese and basil in a food processor. Process until coarse paste forms.
- Stir the chicken and pesto into the pot. Season with pepper.
Chicken with Broccoli Rabe and Sun-Dried Tomatoes
1 bunch broccoli rabe, trimmed and chopped
2 tablespoons extra-virgin olive oil
½ cup slivered oil-packed sun-dried tomatoes, rinsed
2 tablespoons balsamic vinegar
1/8 teaspoon salt
pinch of freshly ground pepper
meat from rotisserie chicken, sliced
- Cook broccoli rabe in a large pot of boiling water until bright green and barely tender ,1 to 2 minutes. Drain in a colander and gently press out as much water as possible
- Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and chicken and cook, stirring until tender, 3 to 4 minutes. Remove from heat; stir in sun-dried tomatoes, vinegar, salt and pepper.
Skillet Gnocchi with Chicken, Chard and White Beans
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
½ cup water
6 cups chopped chard leaves or spinach
1 15 ounce can diced tomatoes with Italian seasoning
1 15 ounce can white beans, rinsed
¼ teaspoon freshly ground pepper
½ cup shredded part-skim mozzarella cheese
¼ cup finely shredded parmesan cheese
shredded meat from a rotisserie chicken
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5-7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook stirring over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4-6 minutes.
- Add chard and cook, stirring until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer.
- Stir in gnocchi and chicken meat and sprinkle with cheese. Cover and cook until cheese is melted and sauce is bubbling, about 3 minutes.
Almond Chicken Soup with Sweet Potato, Collard and Ginger
4 cups chicken stock
½ yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced
8 ounces sliced rotisserie chicken meat
½ cup smooth almond butter
1 cup collard leaves
2 tablespoons minced fresh ginger
coarse salt and freshly ground black pepper
1 lime, cut into wedges
- Combine the stock, onion, garlic and sweet potato in a stockpot and bring to a boil. Reduce heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
- In a small bowl, whisk together the almond butter and ½ cup of the soup mixture into a thick paste.
- Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
- Ladle the soup into bowls and squeeze in lime wedge.
Spicy Red Cabbage Salad with Chicken and Pepitas
1/3 cup pepitas (green hulled pumpkin seeds)
2 ears corn, husked
½ medium red onion, thinly sliced
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
coarse salt
1 pound rotisserie chicken meat, sliced
3 ounces baby spinach
½ small red cabbage, shredded
3 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/3 cup plain yogurt
- Toast pepitas in a heave skillet over medium-high heat, stirring occasionally, until brown and starting to pop, 2 to 4 minutes; transfer to a plate.
- Slice kernels off corncobs. Return skillet to medium-high heat. Cook corn stirring occasionally, until browned, about 5 minutes; transfer to a bowl. Stir in onion.
- Combine spices and 1 teaspoon salt; stir 1 teaspoon into corn. Season chicken with 2 teaspoons spice mixture and saute over medium-high heat until heated.
- Toss spinach and cabbage with corn mixture. Toss in pepitas, lime juice and oil. Divide among 4 plates. Serve with chicken, yogurt and lime wedges.
Summer Vegetable and Chicken Hash
8 ounces of shredded rotisserie chicken meat
1 tablespoon extra-virgin olive oil
12 ounces small red potatoes, boiled, halved or quartered
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeno chile, stem, ribs and seeds removed, minced
1 cup yellow or red cherry tomatoes, halved
½ cup chicken stock
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1 tablespoon fresh marjoram, roughly chopped
- Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
- Add remaining teaspoon oil, the corn, 2 tablespoons scallion and the jalapeno to skillet and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes. Add tomatoes and cook until skins just begin to soften, about 1 minute.
- Add stock, salt, pepper and chicken; bring to a boil. Fold in reserved potatoes and sprinkle with marjoram and remaining 2 tablespoons scallion.
