Make weeknight dinners hassle-free with these delicious ideas to dress up a supermarket rotisserie chicken.
Almost every grocery store sells cooked rotisserie chickens. The crispy, golden skinned birds are a quick and convenient way to get a wholesome dinner on the table during busy weeknights. Here are a few easy ideas to get the most out of a rotisserie chicken:
Greek Salad
For 2 (can easily be multiplied)
Vinaigrette:
- 3 Tablespoons olive oil
- 1 teaspoon red wine vinegar
- 2 teaspoons fresh lemon juice or white wine vinegar
- 1-1/2 teaspoons finely chopped fresh oregano or ½ teaspoon dried
- ½ teaspoon dijon mustard
- ½ clove garlic, very finely minced
- 1/8 teaspoon sugar
- Pinch of salt
- Grinding of fresh pepper
- In a small bowl add all ingredients and whisk until fully combined. Extra dressing can be refrigerated in a covered container for a few days.
- 1 cup sliced or chopped chicken meat
- 3 cups lettuce (iceberg, mixed greens or a combination)
- 1 large tomato, chopped
- 1 medium green pepper, cubed
- 1 medium red pepper, cubed
- 1 small cucumber, cubed
- ½ small red onion, sliced into thin rings
- 2 oz. feta cheese, crumbled
- 8 to 10 black olives (optional)
- Fresh oregano, to garnish (optional)
- On a platter, arrange a bed of lettuce. Place the chopped chicken and chopped vegetables on top and drizzle with vinaigrette. Crumble the feta over the salad and garnish with olives and fresh oregano if desired.
Makes 2 pitas (can easily be multiplied)
Tip: Renee’s Mighty Caesar dressing is perfect for these sandwiches.
- 2 pitas (without pockets)
- 2 cups chopped romaine lettuce
- 6 cherry tomatoes, halved
- A few very thin slices of red onion
- 1 cup chopped or sliced chicken meat
- ½ cup grated aged cheddar or parmesan cheese (optional)
- Caesar salad dressing to coat to the lettuce (homemade or store-bought)
- In a large bowl, add the chopped lettuce, tomato halves, sliced red onion and chicken. Add a few spoonfuls of Caesar salad dressing and toss with the salad until the leaves are lightly coated.
- Heat a grill (indoor or barbeque) or a skillet on medium heat. Warm the pitas, turning them over once they begin to brown on the bottom.
- Place the warmed pitas on a piece of parchment paper or foil. Spoon some of the salad mixture onto the pita and top with grated parmesan or cheddar cheese, if using. Roll the pita in the foil and enjoy.
Makes 4 quesadillas (can easily be multiplied)
- 4 large flour tortillas
- ½ cup salsa
- 1 Tablespoon finely chopped pickled jalapeno peppers (optional)
- ½ small red onion, sliced into very thin rings
- 1 cup chopped chicken
- 1 cup grated cheddar or Monterey Jack cheese
- Extra salsa, sour cream and guacamole for serving (optional)
- Lay out the flour tortillas on the counter. Spoon a thin layer of salsa onto one half of each of the tortillas.
- Sprinkle the chopped jalapeno peppers over the salsa, if using. Top with onion slices, chopped chicken and grated cheese. Make sure the cheese is evenly distributed and isn’t too close to the edge of the tortillas.
- Fold the other half of each tortilla over the side with the toppings, making half-moons. Press down to make sure it stays together.
- Heat a large skillet on medium-high heat. Working one at a time, carefully place the quesadilla into the pan. Let it cook until the bottom is golden brown and crispy, about 3 to 4 minutes. Use a large spatula to flip it and cook the other side until browned and the cheese has melted.
- Repeat with the remaining quesadillas. Use a pizza cutter or a sharp knife to cut the quesadillas into wedges. Serve with additional salsa, sour cream and guacamole if desired.
Copyright Trish Coleman. Contact the author to obtain permission for republication.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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