Three Ways to Remix Rotisserie Chicken
Happy Tuesday! When it comes to dinner, we all know timing is everything. Though I love to cook from scratch, I know for the average adult a lot of times it’s just not logical. I’ll show you three quick ways to remix the grocery store chicken you can pick up on your way home!
Avocado Chicken Salad
This simple salad combines healthy fats and protein!
What you’ll need:
1/2 rotisserie chicken, skinless and chopped
2 avocados, cubed
1 can of corn
2 tablespoons dill
1/4 cup chopped green onions
4 hard boiled eggs, chopped
For dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, minced
Salt + pepper to taste
How to:
1) In a bowl, combine chicken, avocados, eggs, green onions, dill and corn. Mix well.
2) In a separate bowl, combine olive oil, lemon juice, garlic, and salt and pepper. Stir and drizzle over salad. Serve.
Lemon Chicken Orzo Soup
Looking to stretch your leftovers? This delicious soup will do the trick!
What you’ll need:
1 box orzo
2 Tbs olive oil
1 cup carrots, chopped
1 cup celery, chopped
1 red onion, chopped
4 cloves garlic, chopped
2 springs fresh rosemary
8 cups chicken broth
Juice & zest from 1 lemon
1/2 rotisserie chicken, chopped
1 cup baby spinach
Handful chopped fresh parsley
Seasoning to taste:
Salt
Pepper
Oregano
Thyme
Garlic powder
Onion powder
Tony’s
How to:
1) In a large pot, cook orzo pasta al dente and set aside.
2) Using the same pot, heat olive oil and cook onion, carrots, garlic and celery until fragrant.
3) Pour in broth, add rosemary and bring to a boil. Add seasoning to taste.
4) Reduce heat and let simmer for 10 minutes until veggies are cooked. Add in remaining ingredients including the orzo and cook for another 10 minutes. Serve.
Buffalo Chicken Quesadillas
A twist to the traditional Mexican quesadilla, this recipe combines shredded chicken, buffalo sauce, and cheese in the tortilla. This simple dish can be served with ranch or blue cheese!
What you’ll need:
2 cups shredded chicken
1 cup Mexican cheese blend
1 Onion, cut
1 Green pepper, cut
4 Flour tortillas
1/2 cup buffalo sauce
4 tbsp. ranch or blue cheese dressing
Blue cheese crumbles (optional)
Olive oil
How to:
1) In a pan on medium heat, add oil and allow to simmer.
2) Sautee onion and bell pepper together until tender. Remove from skillet.
3) In a bowl, combine cheese, chicken, buffalo sauce, and dressing. Mix well.
3) Add tortilla and place all ingredients inside. Flip tortilla over and cover with lid until cheese melts.
4) Flip on other side and allow to crisp.
5) Remove from skillet, cut into slices and serve. Repeat 3 times. Serve with dipping sauce of your choice.