Use up that leftover chicken with 7 great recipes
When you're cooking for two, it can be difficult to avoid leftover cooked chicken. Whether you buy whole chickens to roast yourself or purchase cooked rotisserie birds from the deli, a whole bird is too much for one meal. Even if you buy packages of chicken parts, chances are you'll end up with more than you need for one night. That's the time for these recipes -- tasty soups, salads and more that are all great ways to use the other half of your chicken.
Unlike my recipe for pork chili verde, this recipe uses corn and beans in addition to cooked chicken, making a delicious Mexican-influenced stew. Once the tomatillos and chiles are roasted, the dish goes together quickly, so it's a great weeknight option. Use either breast meat or thigh meat for this stew.More »
This exotic take on chicken noodle soup goes together quickly if you have the ginger-scallion sauce made ahead of time. (And even if you don't have time to make the sauce, the soup is also delicious without it.) While leftover chicken breast will work for this dish, I prefer dark meat for its flavor. The soup is also a good way to use leftover raw chicken -- just add it with the noodles so it has time to cook through.More »
Nothing beats a main dish salad for summer evenings when you just don't want to heat up the kitchen cooking. The dressing for this Asian chicken salad gets a flavor boost from fish sauce, with lime juice and brown sugar for balance. Shredded chicken breast meat is my preference for this recipe, but thigh meat will also work.More »
This cold noodle dish is a chile lover's dream. A meal in a bowl, it combines chicken and vegetables with a spicy peanut sauce to wake up your taste buds. Leftovers (if you have any) make an easy lunch the next day, too.More »
If you like chicken tacos, you'll love this recipe, which is a life-saver if your leftover chicken is a bit dried out -- the savory roasted chiles and cream sauce help hide the lack of moisture. Either dark meat or shredded breast meat will work in the filling, which is also delicious in tacos or served over rice.More »
If you only have a small amount of chicken to use, this recipe easily stretches it into an entree for two (if you're really short, you can augment it with extra cheese). Use either breast or thigh meat (or a combination) in the enchiladas; the sauce keeps the meat moist whichever you choose.More »
While the other recipes here can use thigh meat, these sandwiches require sliced chicken breast, but they don't take much, so they make a great way to use up those last few slices in the fridge. (Hint: if the breast meat is at all dry, use the optional avocado to keep the sandwich moist.)More »
Chicken Chili Verde
Unlike my recipe for pork chili verde, this recipe uses corn and beans in addition to cooked chicken, making a delicious Mexican-influenced stew. Once the tomatillos and chiles are roasted, the dish goes together quickly, so it's a great weeknight option. Use either breast meat or thigh meat for this stew.More »
Chicken Soup with Ginger-Scallion Sauce
This exotic take on chicken noodle soup goes together quickly if you have the ginger-scallion sauce made ahead of time. (And even if you don't have time to make the sauce, the soup is also delicious without it.) While leftover chicken breast will work for this dish, I prefer dark meat for its flavor. The soup is also a good way to use leftover raw chicken -- just add it with the noodles so it has time to cook through.More »
Vietnamese Chicken Salad
Nothing beats a main dish salad for summer evenings when you just don't want to heat up the kitchen cooking. The dressing for this Asian chicken salad gets a flavor boost from fish sauce, with lime juice and brown sugar for balance. Shredded chicken breast meat is my preference for this recipe, but thigh meat will also work.More »
Spicy Peanut Noodles with Chicken
This cold noodle dish is a chile lover's dream. A meal in a bowl, it combines chicken and vegetables with a spicy peanut sauce to wake up your taste buds. Leftovers (if you have any) make an easy lunch the next day, too.More »
Chicken and Green Chile Tostadas
If you like chicken tacos, you'll love this recipe, which is a life-saver if your leftover chicken is a bit dried out -- the savory roasted chiles and cream sauce help hide the lack of moisture. Either dark meat or shredded breast meat will work in the filling, which is also delicious in tacos or served over rice.More »
Red Chile Enchiladas with Chicken
If you only have a small amount of chicken to use, this recipe easily stretches it into an entree for two (if you're really short, you can augment it with extra cheese). Use either breast or thigh meat (or a combination) in the enchiladas; the sauce keeps the meat moist whichever you choose.More »
Updated Club Sandwiches
While the other recipes here can use thigh meat, these sandwiches require sliced chicken breast, but they don't take much, so they make a great way to use up those last few slices in the fridge. (Hint: if the breast meat is at all dry, use the optional avocado to keep the sandwich moist.)More »
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