Rotisserie Chicken (as seen on Cityline, March 9, 2011)

Okay – it’s 5:00 pm and you have no clue what you are going to make for dinner.

You stop at the grocery store to get some kind of inspiration and wander around aimlessly. Before you head over to the frozen pizza STOP! Turn around and go back to the deli and produce departments.

Buy yourself a rotisserie chicken. It can become the basis of a quick and easy dinner. Add a green salad and dinner is ready.

Feeling a little more creative than that? Try one of the two recipes below.

Recipe #1 Has two versions.

Asian Chicken Salad Version #1

This version is for the chef in you, when you’ve had a busy day but you still feel like making something but are too tired to do a full blown dinner.

Salad:

4 cups (1 L) shredded red cabbage, approx ½ a cabbage

1 large carrot, grated

1 red pepper, diced

Dressing:

¼ cup (50 mL) natural crunchy peanut butter

2 Tbsp. (30 mL) rice vinegar

2 Tbsp. (30 mL) water

2 Tbsp. (30 mL) sodium reduced soy sauce

2 Tbsp. (30 mL) honey

1 Tbsp. (15 mL) chili garlic sauce

2 Tbsp. (30 mL) lime juice

Additions:

1 ½ cups shredded rotisserie chicken or leftover cooked chicken, skin removed

2 green onions, sliced thinly

1 cup (250 mL) chopped fresh cilantro, optional

If you are feeling really creative and you happen to have a mango kicking around your fridge, peel and dice and add.

1.       Shred the cabbage, grate the carrot, and dice the red pepper. Put all the veggies into a large bowl. Toss and set aside. This is a lot easier if you have a food processor, if not you will need a grater.

2.       Make the dressing. Basically measure out peanut butter, rice vinegar, water, soy sauce, honey, chili garlic sauce and the lime juice into a bowl and whisk till blended.

3.       Pour the dressing over the veggies. Toss well.

4.       Add chicken, green onion and cilantro if using, and that mango you might have. Toss well.

5.       Refrigerate or serve right away.

Makes approx 6 cups (1.5 L)

One serving = 1 ¼ cups (310 mL)

Asian Chicken Salad Version #2

And this is the version when you are too tired to haul out the food processor.

Dressing: (make your own or in a pinch – buy a lower sodium peanut sauce dressing)

¼ cup (50 mL) natural crunchy peanut butter

2 Tbsp. (30 mL) rice vinegar

2 Tbsp. (30 mL) water

2 Tbsp. (30 mL) sodium reduced soy sauce

2 Tbsp. (30 mL) honey

1 Tbsp. (15 mL) chili garlic sauce

2 Tbsp. (30 mL) lime juice

One – 340 g package of Broccoli Slaw

1½ cups shredded rotisserie chicken or leftover cooked chicken, skin removed

2 green onions, chopped

1 cup (250 mL) chopped fresh cilantro, optional

1.       Make the dressing in a large bowl. Basically measure out peanut butter, rice vinegar, water, soy sauce, honey, chili garlic sauce and the lime juice into a bowl and whisk till blended. Or open the bottle of commercial peanut sauce, easy does it – it will have a ton more sodium and fat.

2.       Add chicken, green onion and cilantro if using. Toss well.

3.       Refrigerate or serve right away.

Makes approx 6 cups (1.5 L) One serving = 1 ¼ cups (310 mL)

Recipe #2

Tex Mex Chicken Skillet Dinner

Kid Friendly

1 Tbsp. (15 mL) canola oil
1 medium onion, diced

2 cups (500 mL) frozen whole kernel corn, thawed
2 cups (500 mL) rotisserie chopped chicken, skin removed

1 cup (250 mL) salsa, mild, medium or hot

8 cups (2 L) baby spinach

1.       Heat a large frying pan or skillet over medium heat; add oil and onion and sauté for 2 minutes.

2.       Add corn, chicken, salsa and heat till bubbling, approx. 5 minutes.

3.       Add spinach and stir until it has wilted. Serve.

Makes – 6 cups (1.5L)

Serves – 4 – 1 ½ cups (375 mL) serving

Each 1 ½ cups (375 mL) serving contains

270 Calories, 8 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 420 mg Sodium, 33 g Carbs, 5 g Fibre,  21 g Protein

Posted in Recipes Recently Seen on TV
One comment on “Rotisserie Chicken (as seen on Cityline, March 9, 2011)
  1. Jackie says:

    Hi Marilyn,

    I was watching Cityline yesterday and I know time ran out so you were not able to share the third recipe on using rotisserie chicken. Tracy mentioned the 3rd recipe would be posted but I cannot find it anywhere. Can you direct me as to where it is found?

    Thanks, Jackie

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