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May 31, 2010 07:40 PM

Too much shredded chicken...ideas?

I vastly underestimated the amount of shredded chicken 10 legs/thighs would make (hint- its a lot) and now I have a tupperware full of "mexican" seasoned shredded chicken and im already out of ideas. It's got cumin, chili powder, salt, etc...generally a decently spiced but not hot rub. I've already made about 15 tacos, some enchiladas and a burrito and im burnt out on tortilla derivatives... any other ideas?! I was thinking a chicken tortilla soup, but I've never made that before and I dont know how this pre-seasoned, pre-salted chicken would fare.

Additionally, I'd LOVE suggestions for stuff that can be made and eaten cold- I don't own a microwave and don't have a microwave at work, so anything I can bring for work lunches is ideal (the soup idea might not be great for this.) I regularly have this problem with all of my slow-cooked foods (pulled chicken/pulled pork esp) and often end up just throwing them on a salad but that doesn't seem the best use of this sometimes labor-intensive "ingredient"...

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  1. i know you're hesitant to go the salad route, but if you take the time to put together a really special salad, you won't be "wasting" the chicken. i do a grilled vegetable salad that would be perfect for you...

    - brush the following with a mixture of olive oil, cumin, smoked paprika and kosher salt: zucchini (halved lengthwise), ears of corn, asparagus, tomatillos (halved), scallions & avocado (halved).
    - grill the vegetables until lightly charred but still toothsome. (the avocado should be grilled just for a couple of minutes until you get some color on the surface).
    - remove the corn kernels from the cob, and cut all other vegetables into bite-sized pieces.
    - assemble a bed of freshly torn romaine, and sprinkle with chopped cilantro, parsley & mint, and chopped cucumber.
    - top the lettuce & herb mixture with the grilled vegetables and shredded chicken.
    - drizzle with a homemade vinaigrette: red wine vinegar, olive oil, Dijon mustard, roasted garlic, fresh lime juice, ground cumin, smoked paprika, fresh ground pepper, sea salt, & honey (for a kick, add a pinch of cayenne or chipotle powder, or a dash of adobo sauce from canned chipotles).

    or you could go the easy route and toss the chicken with chipotle mayo, green onion & cilantro.

    2 Replies
    1. re: goodhealthgourmet

      oo i like this idea! Incidentally, do you have any idea how long a home-made dressing like that would last? I live alone and like to cook in bulk but rarely make homemade salad dressings even though they're delish. A few days? A week? A month?

      1. re: CarmenR

        i usually whip it up fresh for each salad, but you can safely refrigerate homemade dressing for several weeks or longer - the acid helps retard spoilage. store it in a glass jar with a tight seal/good screw-on lid. that will help keep it fresh, and make it easy to shake it up before using it.

    2. How about chicken salad sandwiches. Mix with hard boiled eggs, toasted almond slivers, a little garlic powder, green onions and some mayo.

      3 Replies
      1. re: LA Buckeye Fan

        i do a nice chicken salad with mayo, poppy seeds, a dash of honey, reconstituted dried cranberries, celery, and pecans.

        1. re: Emme

          a classic. just keep in mind that the OP's chicken is seasoned with some pretty assertive Mexican spices.

      2. How about a Mexican-flavored chicken pot pie topped with cornbread? Use some roasted corn, bell peppers and onions, make a "gravy" with cream and red enchilada sauce.

        1. Tortilla soup is a good one, and it the chicken is seasoned simply don't seasont he soup at first until you know how the chicken affects the broth. It is one of my favorite comfort foods.

          I was going to suggest flautas but then saw you are burnt out on tortillas.

          1. you could add it to frittata or quiche batter, along with a little light sour cream, artichoke hearts, sauteed mushrooms, caramelized onions, garlic, thyme and S &P.