Ways To Use Your Roasted Chicken
Summer is over, the kids are back in school, and it’s back to busy life as usual. Already cooked chicken is a perfect way to save time in the kitchen. Here are some great ways to use roasted chicken for easy weeknight dinners.
Salads: Add to mixed greens, chopped tomatoes, chopped cucumbers, shredded carrots, and sliced red onions. Toss with your favorite low-fat or fat-free dressing.
Lettuce Wraps: Add 2 cups of chopped chicken to shredded carrots, green onions, and bean sprouts. Toss with teriyaki sauce. Spoon onto lettuce leaves and sprinkle with almonds. Fold sides of lettuce over filling and roll up.
Sandwiches & Wraps: Make a chicken salad filling with crunchy celery and apples. Use plain low-fat yogurt and add a touch of curry powder or cumin for dressing. Stuff into a pita pocket or spoon into a wrap and roll up.
Soups: Add 2 cups chopped chicken, your favorite chopped vegetables and 1 cup of uncooked rice or noodles to 6 cups of fat-free chicken broth.
Quesadillas: Combine shredded chicken with a pinch of cumin. Spoon on one half of a flour tortilla. Sprinkle with cheese and fold tortilla in half. Cook on a nonstick skillet for 3 minutes on both sides.
Burritos, Enchiladas, Fajitas & Tacos: Add shredded chicken to salsa, beans, sour cream and cheese. Or combine with sautéed onions & sweet peppers, shredded lettuce & chopped tomatoes, or mix with green chiles, spices, green onions and enchilada sauce. Serve on flour or corn tortillas.
Pasta Dishes: Use shredded chicken instead of ground beef in your favorite lasagna recipe.
Skillet Meals: Add 1 1/2 cups of chopped chicken to sautéed onions, broccoli, mushrooms, and rice. Cook in low-fat broth. Sprinkle on Parmesan cheese before serving.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved