Tag Archives: rotisserie chicken

Potatoes Stuffed with Rotisserie Chicken in a Peanut Sauce

There has been a chill in the air all weekend which makes me crave comfort food. Stuffed potatoes takes me back to my childhood, but I have put a modern, and more healthy, twist on traditional baked potatoes.

I have always loved chicken with Asian chicken sauce. Until a trip to Indonesia, I made it Thai style with coconut milk, but an Indonesian woman taught me this recipe which I now use because it’s so easy and has minimal ingredients.

These serve as a main course and are inspired by chicken satay. This recipe is so easy! While the potatoes cook in the microwave, you can assemble everything else, including the sauce.  Then add a few condiments to adorn your dish and you are done.

 

Potatoes Stuffed with Rotisserie Chicken in a Peanut Sauce

Makes 4 modest portions or 2 large portions

2 large cooked Russet potatoes

2 rotisserie chicken breasts, shredded

Peanut Sauce (see recipe below)

2/3 cup shredded carrots

3 green onions

1 small cucumber, chopped

chopped cilantro to garnish

Peanut sauce:

½ cup boiling water

1/3 cup smooth peanut butter

1 tablespoon brown sugar

1 teaspoon Tamari soy sauce

¼ teaspoon ginger paste

½ teaspoon lime juice

Note: This can serve as many as four if you use half a potato per person. We eat smaller dinners, so this is ample for my family, but some families may want a whole potato per person, in which case this will only serve two.

To microwave a regular potato, simply wash it, pierce it many times with a fork and then microwave for 4 minutes. Turn it over with tongs and cook another 3 minutes, until it’s super tender.

Pull breasts off chicken, shred with your hands and set aside.

To make the sauce, combine boiling water, peanut butter, brown sugar, soy sauce, ginger paste and lime juice. Stir until well combined and smooth.

Pour half of the sauce over the chicken and stir to coat. Set it aside and slice the green onions, chop the cilantro and cucumber.

Slice the potatoes in half and place one half on each plate. Add salt and pepper. Take a fork and smash the inside and add 1 teaspoon peanut sauce to each potato. Next, top with shredded chicken, carrots, cilantro, onion and cucumber. Drizzle with remaining peanut sauce and serve.

Advertisements

Summer Chicken Club

This Summer Club has a long list of ingredients but I assure you it’s EASY.

First, I used lemon pepper rotisserie chicken and all you have to do is slice it off the breast. I also purchased precooked bacon which worked great in this recipe.

An important ingredient is the tomato so I highly recommend buying local tomatoes because they are more flavorful. Also, you need wonderful bread – a bun, focaccia, even flatbread will work.

The pesto aioli is important as well. To make it, I simply stir together store-bought pesto sauce (or homemade if you have it) with mayonnaise. It’s delicious.  The one caveat is the strength of the basil aioli depends on the pesto you use so taste and adjust as needed. I used Rana, which is found in the refrigerated section of the grocery store. I love the flavor of that brand.

So between some wonderful fresh bread I sandwich lemon pepper rotisserie chicken, fresh basil, thick sliced tomato, bacon, tender Butter lettuce, thinly sliced red onion, Swiss cheese and cucumber slices (which is optional). It’s a light sandwich packed with fresh summer flavor. I think you will enjoy it.

Summer Club

Serves 2

2 rolls (focaccia or other large crusty roll)

4 tablespoons mayonnaise

2 tablespoon prepared pesto sauce

2 deli style slices of Swiss cheese

1 lemon pepper rotisserie chicken breast

4 slices of precooked cooked bacon

2-4 thick slices of fresh tomato, salted lightly

4 fresh basil leaves

2 very thin slices of red onion

4 thin slices of English cucumber (optional)

4 slices of Bibb or Butter lettuce

Preheat oven to 400 degrees.

First, stir together mayonnaise and pesto and set aside.

Slice the breast off the chicken and then slice it into several thinner pieces to fit on your bread.

Cut thick slices of tomato and lightly salt it. Thinly slice onion and cucumber if you are using it.

Either cook your bacon or if you bought precooked bacon, heat it according to the package instructions.

Next, cut the bread open and spread the aioli over the bread. Then top it with Swiss cheese. Put the bread in the oven for 2-3 minutes, just to warm it.

When it comes out of the oven, immediately add fresh basil, lettuce, tomato, bacon, red onion, rotisserie chicken and English cucumber. Serve immediately.

Note: If you ever want to try a different variation to this sandwich, it’s good with thinly sliced and well drained artichoke hearts or roasted red bell peppers (omit the cucumber in this case).

Chicken Sandwich with Curried Mayo, Mango and Banana

I have not posted in forever, but I’ve been so busy. I just got back from Jamaica and for the next few days, want to share some culinary inspiration from the country. I love Jamaican curry so I decided to craft a rotisserie chicken sandwich that captures flavors from the island: curry, mango and banana.

I am crazy about this sandwich and it takes 10 minutes to prepare so it’s perfect for a busy night (like my nights have been).

I hope you enjoy it! I will be back to posting this week.

Chicken Sandwich with Curried Mayo, Mango and Banana

Serves 2

1/3 cup mayonnaise

1 teaspoon curry powder

2 tablespoons minced red onion

2 rolls or ciabatta rolls

1 large rotisserie chicken breast, sliced

1 large mango, peeled and sliced into thick slices

1 small ripe banana, peeled and sliced

Slices of red or green bell pepper (desired amount)

Handful of cilantro

Salt to taste

Stir together the mayonnaise, curry powder, onion and set aside.

Pull the chicken breast off the rotisserie chicken and cut it into slices that will fit on your bread.

Peel and slice your mango and banana. Slice a desired amount of red or green bell pepper.

Slice the bread in half and generously spread curried mayonnaise mixture on both sides. Place the chicken on the bottom and top it with mango. Place the sliced bananas on the top layer pressing into the mayonnaise using the mayonnaise as a glue to keep them in place.

Add a dash of salt to the banana. Top with sliced bell pepper and some fresh cilantro. Close and consume.

Rotisserie Chicken and Bacon Pizza with Sundried Tomatoes and Feta

Friday nights call for pizza.

After a long week, a quick, satisfying pizza with a glass of wine is the perfect end to the week. And this pizza is fantastic. I use Naan, which is my favorite pizza dough, and then top it with tomato sauce, chicken, sundried tomatoes, cheese, bacon, and feta.

After it bakes, I sprinkle basil on top.

It’s quick, convenient and delicious. What more could you ask for as you end the work week? I hope you enjoy it.

Chicken, Bacon 2

Chicken, Bacon Pizza with Sundried Tomatoes

Serves 4 as appetizer; 2 as main course

The sundried tomatoes and fresh basil really lift the flavor of this pizza; and of course, the bacon adds a lot, too. This pizza is easy, great for a quick dinner or a party.

1 ready-made Naan crust or pizza dough (Stonefire is my favorite brand)

Pizza sauce, desired amount

1 cup chopped, skinless rotisserie chicken

1/3 cup real bacon pieces (store bought is what I used)

1/4 cup chopped sundried tomatoes

1 1/3 cups shredded mozzarella cheese (or desired amount)

1/4 cup feta cheese

Fresh basil to garnish

Preheat oven to 400 degrees.

Spread pizza sauce over dough. Top with chicken, bacon, sundried tomatoes and cheeses.

Bake for 15 to 18 minutes. Remove and garnish with slices of fresh basil. Allow to rest for 5 minutes before slicing.

Rotisserie Chicken Salad with Figs, Grapes and Moscato Dressing: “Ode to Wine Country”

Ode to Wine Country

Serves 2

I call this “Ode to Wine Country” because it’s a beautiful salad of arugula and spinach, figs poached in Moscato, globe grapes, walnuts, chicken and a Moscato dressing with a hint of rosemary.  These are the some of the flavors found in wine country.

This salad comes together in about 10 minutes but tastes like a salad you’d get in an upscale restaurant. It is healthy and practically effortless.

My husband and I have both been losing weight recently- he’s down 20 pounds and I’ve shed 10- so we’re eating a lot of salads!,

Salad can get boring after awhile, but this one will keep us coming back for more.

Tip: If you don’t regularly drink Moscato, buy one of the airplane-size bottles for the recipe.

2/3 cup inexpensive Moscato (you’re using it to poach, so it doesn’t need to be an expensive bottle)

6 dried figs

4 cups mixed arugula and spinach mix (you can also substitute a spring mix of greens)

12 globe grapes

12 walnut halves

1 1/2 tablespoons minced red onion

2/3 cup chopped rotisserie chicken

2 teaspoon extra virgin olive oil

2 teaspoon balsamic vinegar

6 teaspoons Moscato liquid reserved from poaching

1/4 teaspoon dried rosemary, crumbled

¼ teaspoon honey

Goat cheese crumbles (optional)

Place Moscato in a small pot and turn the heat on to medium. While it heats, slice figs in half and set aside.

Next, divide the greens between two plates.  Rinse the grapes off and slice in half.  Divide the grapes and walnuts evenly between the plates. Next, chop the onion and chicken and divide that between the plates.

By now, your Moscato should be bubbling. Add the figs and poach for 3 minutes. Remove figs immediately, but reserve the Moscato liquid.

In a bowl, whisk together the olive oil, balsamic vinegar, 6 tablespoons of the Moscato liquid, rosemary and honey. Pour over salad and toss thoroughly. If desired, add goat cheese.

Add salt and pepper to taste and serve.

Hawaiian Chicken Salad

Let me start by saying, don’t let this unattractive photo fool you, this dish is delicious. I’d have a better photo if I wasn’t allergic to cashews and getting just this close on my iPhone triggered a big reaction!

I’ve been playing around with this concept of a Hawaiian chicken salad for quite some time and I have not been happy with the results … until now.

I initially made this with macadamia nuts, but they didn’t offer enough crunch. So I decided on cashews, the one problem is I am allergic to cashews. It’s the only food I am allergic to.

No worries, I thought, I will be sure not to touch the nut and I’ll be fine. Wrong. As I stirred this salad (I was taking it to a ladies gathering that night), I started to run bright red! I got hives down my neck and throat and started to consider a trip to urgent care. Luckily, it only last about 30 minutes.

But now I know not only am I allergic to cashews, I am highly allergic, so this will be the last recipe I likely post with the nut. And that is why these pictures are so pitiful. I shot it quickly on my iPhone instead of taking time with my big camera.

I just needed to get away from this nut.

So, try it out. The ladies loved it! I tasted it before I added the nut and liked it, but I knew the cashew would add a lot of depth to this dish.

The combination of basil, pineapple, chicken and cashews explodes with flavor. It’s fantastic! I really wish I could have done some food styling.

I hope you like it.

Hawaiian Chicken Salad

1 rotisserie chicken

½ cup chopped red onion

1 cup minced fresh pineapple

1/3 cup chopped celery

12-15 basil leaves

¾ cup cashews

2/3 cup mayonnaise

1 teaspoon red wine vinegar

Salt and pepper to taste

Remove all the skin from the rotisserie chicken and  discard. Then pull the meat off the bones and chop the entire chicken into pieces. Place it in a large container with a lid.

Chop onion, pineapple, celery and thinly slice basil leaves. Add to the bowl. Top with cashews.

Stir together mayonnaise and red wine vinegar. Add to the dish and stir to coat. Add salt and pepper to taste. For best results, cover and refrigerate 2 hours before serving.

You can eat this salad as a sandwich or wrap, with cracker or tortilla chips (I served tortilla chips and it was popular) or on a bed of lettuce as a real salad.

Light Greek Chicken Salad

If you love chicken salad, but are watching your fat intake, then try my Greek version. It has less calories, less than half the fat of traditional chicken salad, and calcium and probiotics. You can shave more calories by using low fat yogurt and it still tastes good.

It’s a light and healthy version.

Dill and Kalamata olives really pump up the flavor in this dish. I use garlic salt to flavor it, too. I enjoy this salad in a wrap, but you can also serve it as a salad or with pita chips as a dip.

The key is to refrigerate it at least 2 hours before serving (more is always better).

Light Greek Chicken Salad

1 rotisserie chicken

4 green onions

1 stalk celery

1 cup chopped cucumber

1/3 cup chopped Kalamata olives

1 cup plain Greek yogurt (whole or low fat)

1 teaspoon dried dill weed

1 teaspoon lemon juice

Garlic salt to taste

Pepper to taste

Remove all the skin from the rotisserie chicken and discard. Then pull the meat off the bones and chop the entire chicken into pieces. Place it in a large container with a lid.

Chop onions, celery, cucumber and Kalamata olives and add to chicken.

In another bowl, stir together Greek yogurt, dill week, lemon juice and a dose of garlic salt. Pour over chicken and stir to combine all ingredients.

Cover and refrigerate at least two hours before serving. Add garlic salt and pepper to taste before serving.

DSC_0917 (2)