Rotisserie chicken, 3 ways

Do yourself a favor… Let your grocery store do the work!

The rotisserie chicken is the best thing your grocery store does for you. Take advantage of it. I bought one today from my local big box store when I was stocking up on toilet paper and drinks. I used every speck of meat and it went a VERY long way to getting me through the cooking week.

Here are the “recipes”:

Chopped salad:
Makes two large salads; amounts are estimated because there’s no need to measure this; throw caution to the wind – pile up what you like and leave out what you don’t.

  • One rotisserie chicken breast, cut up into cubes
  • 1/2 sweet onion
  • 15 or so grape tomatoes, cut in half or quartered
  • 1/2 cup frozen corn, thawed (microwave for 20 seconds or so)
  • 1/2 cup blueberries
  • 1/2 avocado, cut into cubes
  • 1/2 cucumber, roughly peeled and cut into thick disks, then quartered
  • 1 apple, cut into cubes (whatever variety you have on hand is fine)
  • 1/2 cup chopped carrots
  • 2 Tbsp blue cheese crumbles
  • 1/2 cup kidney beans (which I forgot… grrr…)
  • One heart of romaine lettuce, cut into easy-to-eat salad size pieces ( I slice lengthwise down the middle, turn 1/4 of the way, slice lengthwise down the middle again, then cut 1/2 inch horizontal sections from the tip to the bottom.)

Lay lettuce in the bottom of a large shallow bowl, then put little piles of each of the other ingredients on top of the lettuce. Arrange them any way you want, but it’s pretty when you put ingredients of different colors next to each other.

Dress your salad with whatever dressing you like best. I used a homemade lemon dill vinaigrette. Here’s the recipe:

Vinaigrette:

Put the following ingredients into a small glass jar (with a lid for shaking up) or in a small bowl (for mixing together with a fork):

  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice (If you don’t have fresh, use the squeezey one like I did – it’s fine!)
  • 1/2 tsp dried dill (if you have fresh, use a little more because dried is more potent)
  • 1 /4 tsp black pepper (or more if you prefer)
  • 1/8 tsp salt
  • 1 clove garlic, grated (your lemon zester works great for this!

Shake or mix, then pour!

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Chicken salad:

I will get three sandwiches out of this recipe for my hubby’s lunches through the week!

  • 2 rotisserie chicken legs, cubed (sub with breast meat if you prefer)
  • 2 rotisserie chicken thighs, cubed
  • 1 apple, cubed
  • 2 Tbsp mayonnaise
  • 1/2 tsp yellow mustard
  • 1/8 – 1/4 tsp black pepper
  • 1 tsp fresh rosemary (or 1/4 tsp dried)

Put all ingredients into a bowl and mix together thoroughly. Take a bite for a taste test. Add a little more of whatever you think it needs, based on your family’s tastes. Then, put in the fridge to chill.

After a few hours, pull out the salad then add:

  • 1 Tbsp more of mayo
  • 1 small squirt more of yellow mustard

This helps, as the chicken and apples absorb the condiments and dry out a bit as they chill.

Serving suggestions:

  • Scale the recipe up (multiply each ingredient by 2), then add to a pretty dish, top with parsley, and serve on croissants with a salad for a yummy girls’ lunch.
  • Put it on a soft roll or in a wrap with lettuce and tomato.
  • Serve on a bed of greens.
  • Also mix in dried cranberries or chopped pistachios if you like. They add beautiful color and are great compliments. I didn’t add nuts because I’m going to store this in the fridge, and they will soften. However, if you’re serving right away, the nuts would be amazing!

 

Chicken fajita skillet:

The easiest of the easy and delish by itself, served over rice, as a wrap, in a quesadilla with taco cheese, or a million other ways!

  • 1 rotisserie chicken breast (mine was a large chicken, so you may need more)
  • 1/2 large onion
  • 1/2 large red pepper
  • 1/2 large green pepper
  • 1 – 2 Tbsp taco seasoning (to your taste buds’ wishes)
  • 1 Tbsp olive oil
  • 3 Tbsp or so water

Heat a skillet on the stove top for a minute, then add 1 Tbsp olive oil (heat about a 7 out of 10). Let that warm for a minute. Add sliced peppers and onions to the hot skillet. Reduce heat to medium and let the vegetables soften 7-10 minutes (should lose most of their crispiness, but a little is good). While that cooks, pull the chicken into strips with your clean hands. Add to skillet when vegetables are softened . Add taco seasoning, and a few tablespoons of water, then stir all the ingredients together.

Serve it up on rice or pasta, as a wrap or quesadilla, or just by itself!

*Hint – You can use the mild or medium taco seasoning in a packet, but I didn’t have any, so I made my own. You can find lots of easy recipes for it on Pinterest.

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And never, I mean don’t EVER, forget to “drop” a few pieces of chicken along with way for your loyal sous chef!

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