Pick up a pre-cooked rotisserie chicken from the grocery store's deli department and make dinner a breeze!
GREEK CHICKEN SALAD
Pull the meat off one rotisserie #chicken and shred it into bite-size pieces. On four individual plates, place 1 to 1 1/2 cups packaged salad greens. Top with shredded chicken. Arrange four tomato wedges on the edge of each plate. Add Greek olives, crumbled feta cheese, and sliced green onions. Serve with a reduced-fat balsamic #vinaigrette and a baguette from the bakery.
CHICKEN & ARTICHOKE PIZZA
Drain and chop 1 (14 oz.) can of artichoke hearts and mix with 1/3 cup light mayonnaise, 1/4 tsp. hot pepper sauce and 1/4 cup shredded Parmesan cheese. Spread mixture onto a Boboli #pizza crust. Top with 1 1/2 cups shredded rotisserie chicken, 1/3 cup chopped red bell pepper, 1/4 cup Parmesan cheese, and 2 tbsp. pine nuts. Bake at 400 degrees F for about 10-12 minutes or until heated through. Serve with a tossed green salad.
WHITE CHICKEN CHILLI
Add 2 cups of shredded rotisserie chicken to a large pot with 1 tbsp. olive oil; saute for 1-2 minutes. Add 1 (48 oz.) jar of cooked great northern beans, 1-2 tbsp. cumin and 1 1/2 cups salsa (mild to hot, to taste). Heat until hot. Add 2 cups shredded Monterey Jack cheese and stir until cheese is melted. Serve with whole-grain tortilla chips and fresh fruit.
FLAT OUT WHOLE GRAIN CHICKEN WRAP
Spread 3 tbsp. prepared #guacamole on each Flat Out whole grain wrap. Top with shredded rotisserie chicken, shredded 2% Cheddar cheese, tomato slices, and romaine leaves. Wrap tightly, cut on a diagonal, and serve with baked chips.
BLACK BEAN AND CHICKEN QUESADILLAS
For each serving, combine shredded rotisserie chicken with a little cumin. Spoon it onto one half of a low-fat flour tortilla; top with drained black beans and sprinkle with shredded 2% Cheddar cheese; fold tortilla in half and cook in a nonstick skillet (coating with cooking spray) for 5 minutes, turning once. Cut into wedges and top with diced tomatoes, salsa, and reduced-fat sour cream.
QUICK CHICKEN POT PIE
Combine chopped rotisserie chicken meat, sliced canned mushrooms, cooked mixed #vegetables, and a can of reduced-fat cream of #chickensoup. Pour into a casserole dish that has been coated with cooking spray. Top with prepared reduced-fat biscuit mix and bake at 350 degrees F for about 15 minutes or until filling is hot and the topping is browned.
CHICKEN CURRY SALAD IN WHEAT PITA
Blend 1/3 cup plain non-fat yogurt, 1/4 cup low-fat mayonnaise, and 2 tsp. curry powder. Set aside. in a large bowl, combine 2 cups chopped #RotisserieChicken, 1/4 cup raisins, 1/4 cup sliced almonds, 1 chopped medium apple, and 2 stalks of chopped celery. Add dressing and blend well. Serve on a bed of spinach leaves or use as a filling for whole wheat pita bread.
CHICKEN & VEGETABLE STIR-FRY
Stir-fry one package of frozen oriental #vegetables mixed with bottled stir-fry sauce until vegetables are crisp-tender. Add 2 cups chopped rotisserie chicken meat. Serve over instant brown rice and top with chopped peanuts, if desired. Serve with #pineapple chunks and store-bought fortune cookies.
CHICKEN CAESAR SALAD
Divide a bag of romaine salad onto four individual dinner plates. Top salad with shredded rotisserie chicken meat. Add seasoned croutons, shredded Parmesan #cheese, and reduced-fat Caeser dressing. Serve with whole-grain dinner rolls.