egrees.
Remove skin from rotisserie chicken. Remove excess fat from around
bout 20 minutes.
Stir rotisserie chicken into soup and simmer 5
Debone your Rotisserie chicken.
Make a white sauce
egrees.
De-bone chicken, and shred chicken into small pieces, if
Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.
Preheat oven to 350\u00b0F. Place chicken in a roasting pan.
In a small saucepan, combine chicken broth, 2 tbsp lemon juice, butter, honey, mustard and basil sprig over medium heat. Simmer for 5 mins. Add cornstarch slurry and simmer for 1 min, or until thickened. Remove from heat and discard basil. Brush chicken with glaze and roast for 30 mins, to heat through. Just before serving, stir chopped basil and 1 tsp lemon zest into sauce. Serve with chicken. Garnish with lemon twists, red pepper curls and fresh basil leaves.
kin and bones from your rotisserie chicken and dice up all of
Wash chicken and pat dry with paper towel. Arrange chicken in baking dish. Spray chicken with Pam, then sprinkle with rotisserie. Blend, coating well. Bake, uncovered, in 375\u00b0 oven for 1 to 1 1/2 hours.
Debone and skin rotisserie chicken before dicing.
Chop celery, onion, apple, and olives and mix with the chicken.
Add mayonnaise and salt to the chicken salad and mix thoroughly. Enjoy!
Bring a saucepan of water to a boil. Add potatoes and 2 tsp salt. Simmer for 15 mins. Add beans and cook for 3 mins. Add asparagus and cook for 2 mins. Drain. Halve potatoes.
Meanwhile, to make the dressing, whisk together mustard, honey, vinegar, olive oil and parsley until thickened. Season. Toss vegetables and parsley in dressing. Add chicken and drizzle with any remaining dressing. Serve.
Preheat grill. Whisk together vinaigrette, jam, lemon pepper seasoning and herbs. Brush chicken with 1/2 the mixture then place on grill. Cover and cook for 20 mins, until warmed through. Serve with remaining glaze.
o combine.
Add the chicken and stir to coat with
nions, poblanos, garlic, and reserved chicken skin. Season with salt and
Bring the chicken broth and salt (you will need more salt if you use water) to a boil and stir in the couscous for one minute.
Remove from heat and let sit while you carve the chicken into bite-size pieces.
Fluff the couscous with a fork and stir in the dried fruit, slivered almonds, chicken pieces, and olive oil.
Debone rotisserie chicken & cut into roughly 1/2\" pieces.
Finely dice all of the vegetables.
Combine chicken & vegetables in a large mixing bowl. Add salt, all spices & lime juice. Mix with a large spoon to combine well. This is best when allowed to sit overnight for the flavors to combine.
Serve on baguette slices, pita chips or crackers. If your diet low carb like mine, this is lovely on tomato slices.
large Dutch oven, combine chicken broth, water, bay leaf, onion
side (dice raw chicken or pick your rotisserie chicken from store).
In
eat at medium-low, add chicken, coconut milk, and raisins.
Saute diced veggies in butter for 5-10 min with thyme & poultry seasoning.
Add water & chicken base.
Simmer 20 min until potatoes are soft.
Add dry egg noodles & simmer 5-10 min more until noodles are soft.
Stir in fresh parsley & serve.
emove meat from chicken and coarsely chop. Sprinkle chicken over bottom half