3 Recipes for Rotisserie Chicken

Before heading into the busy work week where the thought of cooking a creative/ gourmet dinner is about the last thing on my mind, I like to stock up on a few staples from the grocery store to get us through the week. Rotisserie chicken is always one of those staples and for good reason; they’re the perfect size for our family of two and are relatively inexpensive.  The only down side is that the actual chicken is usually pretty plain and lacking in any sort of flavor making for somewhat of a boring meal. Because of that, I almost always use the chicken as a starting point for creating a simple but satisfying meal. The options of how to use a rotisserie chicken are endless… having one on hand at the start of the week makes quick weeknight dinners and healthy lunches possible during a full week. This week, The Busy Girl’s Guide is all about rotisserie chicken and I’m here to give you three delicious ways to turn a grocery store chicken into a gourmet meal …

Chicken & Goat Cheese Enchilada Verde with Green Chilis and White Beans

Shredded chicken from a grocery store rotisserie chicken saves a lot of time with this recipe making it ideal for a mid-week dinner. Creamy enchiladas stuffed full of delicious chicken, white beans and goat cheese all cooked in an authentic verde sauce that can be on the dinner table in well under an hour

Ingredients:
– 2 cups shredded chicken from a rotisserie chicken
– 1 can cannelloni beans, drained and rinsed
– 4 ounces goat cheese + more for topping
– 1/4 white onion, roughly chopped
– 1 clove garlic, roughly chopped
– 1 28 ounce can enchilada verde sauce
– 1 4.5 ounce can diced green chilis
– corn tortillas
– salt and pepper
-extra virgin olive oil
Directions:
– Saute onion in a glug of olive oil and a pinch of salt over medium heat. After 3-5 minutes add garlic and cook for 3-5 more minutes. Add green chilis and cook for 1 minute.
– Transfer to a bowl, add in goat cheese, chicken, beans and 1/2 the can of enchilada sauce. Mix until well combined and goat cheese starts to melt.
– Pour about 2 tablespoons of enchilada sauce in the bottom of a casserole dish and pour half of the remaining sauce into a dish that is big enough to fit the tortillas.
– Dip both sides of each tortilla in the sauce then transfer to casserole dish, fill with 2 tablespoons of filling and roll finishing seam side down. Repeat. Pour the remaining verde sauce over the top of the enchiladas and  crumble remaining goat cheese over the top. Bake at 360 degrees for 25-30 minutes.

Chicken Salad Stuffed Avocado with Red Grapes and Cashews

Chicken Salad is one of my favorite things to make with a rotisserie chicken and requires minimal work in the kitchen. This chicken salad offers up the perfect balance of flavor thanks to the grapes and hint of dijon mustard. Add a handful of cashews for just the right amount of crunch!

Ingredients:
rough estimate, you can adjust ingredients based on your preference
– 2 cups shredded chicken from a rotisserie chicken
– 1/2 cup plain yogurt
– 2 tablespoons mayo
– 1 tablespoon dijon mustard
– 1 apple, chopped
– 1 celery stalk, roughly chopped
– 1/2 cup red grapes, halved
– 1/3 cup raw cashews roughly chopped
– 1 tablespoon lemon juice
– 1/2 teaspoon salt and 1/4 teaspoon pepper plus more to taste
– avocado
Directions:
– In a large bowl combine the mayo, mustard, yogurt, lemon juice, salt and pepper. Mix well. Add in remaining ingredients, mix well.
– Halve an avocado and remove the pit. Spoon the chicken salad into the center of the avocado.

Greek Chicken Lettuce Cups with Crispy Chickpeas and Cucumber Yogurt Sauce

These lettuce cups are oh-so simple and ideal for lunch or a light dinner. Juicy chicken topped with cucumber, tomato and crispy chickpeas served with a simple cucumber dill yogurt sauce.

Ingredients:
rough estimate, you can adjust ingredients based on your preference 
– 1 cup shredded chicken from a rotisserie chicken
– 1/2 cucumber, peeled and roughly chopped
– 1/2 cup cherry tomatoes, halved
– 1 teaspoon dry dill
– 1 teaspoon parsley, roughly chopped
– 1 tablespoon red onion, roughly chopped
Cucumber Yogurt Sauce
– 1/2 cup plain yogurt
– 1/2 cucumber, peeled and roughy chopped
– 1 tablespoon lemon juice
– 1 tablespoon feta cheese
– 1 tablespoon red onion
– 1 teaspoon dry dill
– salt and pepper to taste
– Butter Lettuce
Crispy Chickpeas
– 1 can chickpeas, drained, rinsed and patted dry
– 1/2 tablespoon salt
– 1/2 tablespoon paprika
– 1/2 teaspoon cayenne pepper
– 2 tablespoons oil
Directions:
– In a bowl combine ingredients for the Cucumber Yogurt Sauce. Set aside
– In a separate bowl combine the chicken, tomato, cucumber, dill and onion. Toss until combined.
– In a saute pan, heat 2 tablespoons of oil over medium heat. Let the oil warm up, add chickpeas. Shake the pan so they are evenly coated in oil- add spices. Continue to shake pan and let cook for 10 minutes until golden and crispy. Transfer to a paper towel to soak up excess oil.
– To make lettuce cups fill each piece of lettuce with the chicken and veggie mixture, a spoonful of yogurt sauce and top with crispy chickpeas and a sprinkle of feta.

What are your favorite ways to enjoy a rotisserie chicken? Thanks for reading!