Today is hump day, halfway to Friday, the day we salute the rotisserie chicken. Say “hallelujah” for the many dishes that can be made from the humble bird picked up on the way home from work.
In simple tribute, shred the tender meat to top Caesar salad for a protein boost. Or make something more ambitious. That means you’ll have to cut up a veggie or two.
One tip: Keep barbecue sauce on hand and use it to transform chicken into a whole new ballgame. Here are some recipes to get you started.
Sources: Good Housekeeping, about.com, ivillage.com, Publix online.
Barbecue Chicken Quesadillas
Makes 2 to 3 servings.
Ingredients
4 (8-inch) flour tortillas
1 cup Mexican blend shredded cheese
1 cup (about 6 ounces) skinned
and chopped rotisserie chicken
2 tablespoons chopped onion
2 tablespoons barbecue sauce
Directions
Coat a skillet with nonstick spray and place over medium heat.
Place 1 tortilla in skillet and top with shredded cheese, chicken and onion. Drizzle with barbecue sauce and top with remaining tortilla. Cook until the bottom tortilla is golden and cheese begins to melt. Flip and cook until bottom is golden and the filling is heated through.
Repeat with other tortillas; serve immediately.
Barbecue Chicken Sandwiches
Serves 4.
Ingredients
1 3- to 3 1/2-pound rotisserie chicken, skin removed, meat shredded
1 1/2 to 2 cups of your favorite bottled barbecue sauce
4 sandwich buns
1 1/3 cup coleslaw (homemade or store-bought)
Directions
Stir together shredded chicken and sauce in a large skillet over medium-low heat. Cook, stirring often, for about 10 minutes, until mixture is hot and well combined. Add more sauce if mixture seems dry. Meanwhile, lightly toast sandwich buns.
Place a bun half on each of four plates. Divide chicken mixture evenly among buns, add some coleslaw and top with remaining bun halves.
Barbecue Chicken Pizza
Serves 4.
Ingredients
Prebaked 11-inch pizza crust (such as Boboli)
1/2 cup red onion, sliced thinly and sauteed in vegetable oil until limp, about 5 minutes
1 1/2 cups rotisserie chicken chunks
1/2 cup barbecue sauce
1/2 to 1 cup shredded Gouda cheese
1/2 to 1 cup shredded mozzarella cheese
Cilantro for garnish
Directions
Arrange the sauteed sliced onions on the pizza crust. Combine chicken and barbecue sauce and spread on the pizza.
Combine the Gouda and mozzarella and sprinkle on the pizza. Bake in a preheated 450-degree oven for 12 minutes, or until cheese is bubbling.
Barbecue Pockets
Ingredients
2 refrigerated pie crusts
1 cup shredded rotisserie chicken
1 cup shredded sharp cheddar cheese
1/2 cup diced red onion
1/4 cup bottled barbecue sauce
Directions
Preheat oven to 425 degrees. Mix chicken with barbecue sauce in small bowl.
Unroll one pie crust onto a flat surface. Top each quadrant of the crust with 1/4 of the chicken, cheese and onion.
Unroll second crust and place atop first crust and fillings. Cut the circle into four sections and seal the edges of each pocket with a fork.
Cut small vents in the top of each pocket.
Transfer to ungreased baking sheet and bake 8-10 minutes, until crust is golden brown.
Tangy Chicken Salad
Serves 3.
Ingredients
1 tablespoon vegetable oil
1 small red onion, sliced in 1/2-inch strips
8 slices precooked bacon
2 cups rotisserie chicken
1/2 cup corn kernels
1/4 cup light mayonnaise
1 tablespoon barbecue sauce
4 cups romaine lettuce
1 cup grape tomatoes
1 1/2 cups corn tortilla chips
2 avocados, sliced and sprinkled with fresh lemon juice to prevent browning
Directions
Preheat large saute pan and add vegetable oil. Saute onion until caramelized, about 7 to 9 minutes, stirring often. Place onions in medium mixing bowl and set aside to cool slightly.
Cut chicken and bacon into 1/2-inch chunks and add to onions with corn kernels. Stir mayonnaise and barbecue sauce into chicken.
Line three serving plates with lettuce leaves. Place corn chips around outside edge of plate (or crumble chips over lettuce). Scoop chicken salad into center of each plate. Garnish with avocado slices and grape tomatoes. Serve immediately.
