Wednesday, October 30, 2013

What To Do With Rotisserie Chicken

My local grocery store marks their rotisserie chickens down on Sundays. They're just $4.99 that day and the other evening I was fortunate enough to find some marked down another dollar! And while I love getting a good deal on meat, of course I'm then left with the question of what to do with it.

But recently I've gotten into the habit of picking up a couple of chickens on Sunday and most Monday mornings find me standing over the sink, picking the meat off as fast as I can. I usually pop it into a freezer bag and stow it there, but some Mondays I use the meat right away. Here are a few things I've done:

Make Chicken Pie. (I posted about this on Monday)

Use for barbecue sandwiches (toss your favorite sauce with the meat and heat in a saucepan on low)

Use as a burrito filling with your favorite toppings or as a topping for a nacho platter.

Make tortilla soup. Or chicken noodle soup. Or white chicken chili.

Toss with cooked penne pasta, olive oil, sea salt and fresh ground pepper. Add black olives, sun-dried tomatoes, mushrooms, broccoli florets, etc.

Make barbecue chicken pizza using crescent rolls as the crust.

Use a Caesar Salad kit and add the chicken for chicken Caesar salad with some yeast rolls or French bread.

Make Asian Chicken Noodle 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
  1. 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.
  2. Add chicken, carrots, scallions, pepper strips and chopped cilantro to bowl of pasta and toss.
  3. Pour sauce over the pasta mixture and toss well to coat. If sauce is too thick, think with extra broth or a little water.

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