What to do with leftover Costco chicken?
I had heard so many nice things about Costco's rotisserie chicken, so I bought one today and I have to agree -- it's excellent. Does anyone have any good recipes for leftover-chicken salad? We don't usually have any leftovers, but tonight my kids wouldn't eat much, so I have about a half chicken left.
I just did this last night! I stripped the chicken of all the nice meat and threw the excess in the crockpot with onions and carrots and water to make broth overnight. Then I used the nice meat to make chicken enchiladas. I gently cooked the chicken with a healthy amount of tomatillo salsa and a smidge of sour cream, and then wrapped it in tortillas, doused those with more salsa, topped with shredded pepper jack, and baked it at 375.
Here's a recipe I make with my leftover roast chickens. My family likes it almost as much as they like my roasted chickens -- and they LOVE my roasted chickens. It's super easy and really tasty:
whatever leftover chicken you have, skinned, boned and shredded
3 tablespoons extra virgin olive oil
available, but these are the mixes that generally have corn, pepper and black beans
3 to 4 tablespoons water
2 teaspoons ground cumin
2 tablespoons chili powder (I recommend Penzey's medium chili powder)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
cayenne powder to taste
1 package southwestern blend vegetables -- there are a couple of brands
salt and pepper to taste (although with a rotissierie chicken, which has a lot of salt, be careful before adding more salt)
taco shells, warmed according to package instructions
Heat shredded chicken in skillet over medium heat. Add spices and mix thoroughly. Add water. Add vegetables and cook until veggies have softened and warmed through -- about 3 or 4 minutes. Salt and pepper to taste. Spoon into warmed taco shells. Serve with salsa and sour cream if desired.
Check out some of my other easy recipes at: http://theprincey.blogspot.com/
Whenever I buy a rotisserie chicken, I usually eat the legs and wings over a couple meals, then rip everything else up into chunks to use in either one of many toppings on salad greens, or chicken salad (mine is pretty simple with celery, sweet corn kernels, +/- hard boiled egg, mayo and a touch of mustard, salt and pepper). Usually lasts me more than half a week if dining solo.
Chicken Salad is an outlook. I married a man from Georgia who doesn't like mayonnaise, so my salads are different than what his Mama made him. I start with a simple vinaagrette, good quality vinegar and olive oil, salt, pepper and sometimes a little dijon. I dress the chicken with this, before adding other items. We love a hard boiled egg, red onion, dill pickles, sweet pickles, all diced very small. [Add your favorite veggies here.]
I then add a tiny bit of mayonnaise. Just enough to hold the chicken together. If I didn't use dijon, I sometimes add a bit of horseradish. When times are tough, the addin ration is in the 50/50, when times are good, the addins are not more than 1/4 of the mixture.
I love to serve the chicken salad on lettuce leafs, or on a well toasted English muffin.