How to Use Leftover Rotisserie Chicken 15 Flavor-Packed Ideas

Wondering what to do with leftover rotisserie chicken? Discover 15 flavor-packed ideas that turn your leftovers into mouthwatering meals! From hearty soups and fresh salads to comforting casseroles and quick sandwiches, these recipes are easy to make and perfect for any occasion. Save time, reduce food waste, and enjoy a variety of budget-friendly and flavorful dishes. Whether you’re cooking for your family or meal prepping for the week, these creative rotisserie chicken recipes will keep your menu exciting. Start transforming your leftovers into delicious meals today!

1. Rotisserie Chicken Pasta with Garlic Herbs & Olive Oil

Here’s a detailed recipe for Rotisserie Chicken Pasta with Garlic Herbs & Olive Oil, a simple yet flavorful dish perfect for using leftover rotisserie chicken:

Ingredients:

• 16 ounces penne pasta
• 2 cups chopped rotisserie chicken (about ½ rotisserie)
• ½ cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 ½ teaspoons salt
• ¼ teaspoon red pepper flakes (or ground pepper)
• ¼ cup chopped flat-leaf parsley (or 2 tablespoons Italian seasoning)
• ¼ cup parmesan cheese (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the penne pasta according to package instructions until al dente.
   • Reserve 1 cup of pasta water before draining.
2. Make the Garlic Sauce:
   • Combine olive oil, butter, garlic, salt, and red pepper flakes in a large saucepan.
   • Cook over medium heat for about 2 minutes, until the garlic is golden and fragrant but not burned.
   • If using Italian seasoning, add it to the sauce to soften the flavors.
3. Combine Pasta and Chicken:
   • Add the chopped rotisserie chicken to the pasta pot and toss to warm the chicken.
   • Pour the garlic sauce over the pasta and chicken.
   • Toss everything together, adding some reserved pasta water if the sauce seems too thick.
4. Finish with Herbs and Cheese:
   • Sprinkle chopped parsley or Italian seasoning over the pasta.
   • Add parmesan cheese if desired and toss to combine.
5. Serve:
   • Serve hot and enjoy!

This recipe is a quick and delicious way to use leftover rotisserie chicken, combining the richness of olive oil and butter with the freshness of herbs and garlic

2. Rotisserie Chicken Avocado Salad

Here’s a simple and delicious recipe for Rotisserie Chicken Avocado Salad, perfect for using leftover rotisserie chicken:

Ingredients:

• 1 cup shredded rotisserie chicken
• 1 ripe avocado, diced
• 1/2 cup chopped mixed greens (such as romaine or baby greens)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: Chopped cilantro or parsley for garnish

Instructions:

1. Prepare the Salad Base:
   • Combine the shredded rotisserie chicken, diced avocado, mixed greens, cherry tomatoes, and red onion in a large bowl.
2. Make the Dressing:
   • In a small bowl, whisk together olive oil and lemon juice.
3. Combine and Season:
   • Pour the dressing over the salad and toss gently to combine.
   • Season with salt and pepper to taste.
4. Garnish and Serve:
   • Garnish with chopped cilantro or parsley if desired.
   • Serve immediately to prevent the avocado from browning.

Variations:

• Add Crunch: Include chopped celery or carrots for extra crunch.
• Spice It Up: Add a pinch of red pepper flakes for a spicy kick.
• Creamy Version: Mix in a dollop of mayonnaise or Greek yogurt for a creamy twist.

This salad is a quick and refreshing way to enjoy leftover rotisserie chicken. It combines the richness of avocado with the freshness of mixed greens and citrus dressing.

3. Chicken and Spinach Alfredo Stuffed Shells

Here’s a detailed recipe for Chicken and Spinach Alfredo Stuffed Shells, a creamy and satisfying dish perfect for using leftover rotisserie chicken:

Ingredients:

• 12 ounces jumbo pasta shells
• 2 cups cooked, shredded chicken (such as from a rotisserie chicken)
• 1 cup chopped fresh spinach (or 10 oz frozen, thawed and drained)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Homemade or store-bought Alfredo sauce (see below for homemade recipe)

Homemade Alfredo Sauce:

• ½ cup salted butter
• 1 cup heavy cream
• 1 ½ cups grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the Pasta Shells:
   • Boil a large pot of salted water and cook the pasta shells until al dente. Drain and rinse under cold water to prevent sticking.
2. Make the Filling:
   • In a large bowl, combine the shredded chicken, chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, garlic powder, salt, and pepper. Mix well.
3. Prepare the Alfredo Sauce (if making homemade):
   • Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute.
   • Pour in heavy cream and whisk until smooth.
   • Add Parmesan cheese and whisk until melted and creamy—season with salt and pepper.
4. Assemble the Shells:
   • Preheat the oven to 375°F (190°C).
   • Grease a 9×13-inch baking dish with cooking spray.
   • Pour about half of the Alfredo sauce into the bottom of the baking dish.
   • Stuff each pasta shell with the chicken and spinach mixture and place them in the baking dish.
   • Pour the remaining Alfredo sauce over the stuffed shells.
   • Sprinkle additional mozzarella cheese on top.
5. Bake:
   • Cover the dish with foil and bake for 25 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Garnish with fresh parsley or basil if desired. Serve hot and enjoy!

This recipe combines the creamy richness of Alfredo sauce with the freshness of spinach and the convenience of using leftover rotisserie chicken.

4. Rotisserie Chicken Fried Rice

Here’s a simple and delicious recipe for Rotisserie Chicken Fried Rice, perfect for using leftover rotisserie chicken:

Ingredients:

• 3 cups cooked rice (preferably day-old)
• 1 pound skinless rotisserie chicken meat, chopped (about 2-3 cups)
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup frozen peas and carrots
• 3 tablespoons soy sauce (or to taste)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Optional: Chopped green onions and toasted sesame seeds for garnish

Instructions:

1. Prepare the Ingredients:
   • Chop the onion, carrots, and bell pepper into small pieces.
   • Mince the garlic.
   • Beat the eggs in a separate bowl.
2. Cook the Vegetables:
   • Heat a large skillet or wok over medium-high heat with a tablespoon of sesame oil.
   • Add the diced onion, carrots, and bell pepper. Cook for about 3-4 minutes until they start to soften.
   • Add the minced garlic and cook for another minute.
3. Add the Eggs:
   • Push the vegetables to one side of the pan. Crack the beaten eggs into the empty side.
   • Scramble the eggs until they are cooked through, then mix them with the vegetables.
4. Add the Chicken and Rice:
   • Add the chopped rotisserie chicken to the pan and stir to combine with the vegetables and eggs.
   • Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 5 minutes, ensuring the rice is well combined with the other ingredients.
5. Add Peas and Carrots:
   • Add the frozen peas and carrots to the pan and continue to stir-fry until they are thawed and heated through.
6. Season with Soy Sauce:
   • Pour the soy sauce over the rice mixture and stir-fry for another minute, ensuring everything is well coated.
7. Finish and Serve:
   • Taste and adjust seasoning with salt, pepper, or additional soy sauce if needed.
   • Garnish with chopped green onions and toasted sesame seeds if desired.
   • Serve hot and enjoy!

This recipe is a quick and flavorful way to use leftover rotisserie chicken, combining it with vegetables and rice for a satisfying meal.

5. Chicken Broccoli Cheddar Casserole

Here’s a recipe for Chicken Broccoli Cheddar Casserole, a comforting and easy-to-make dish perfect for using leftover chicken:

Ingredients:

• 2 cups diced cooked chicken (such as from a rotisserie chicken)
• 2 cups broccoli florets (fresh or frozen, defrosted)
• 1 cup uncooked white rice
• 2 tablespoons butter
• 1 teaspoon Italian Seasoning
• Salt and pepper to taste
• 2 ½ cups chicken broth
• 1 tablespoon olive oil
• 10.5 oz. Condensed Cream of Chicken Soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded cheddar cheese (divided)
• 1 cup crushed Ritz crackers
• 2 tablespoons melted butter

Optional Seasonings:

• ½ teaspoon dried thyme
• ½ teaspoon garlic powder

Instructions:

1. Cook the Rice:
   • In a large saucepan, heat the olive oil over medium heat. Add the butter until melted.
   • Add the uncooked rice and stir to coat with oil and butter. Cook for about 2 minutes.
   • Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is cooked and liquid is absorbed.
2. Prepare the Broccoli:
   • If using fresh broccoli, steam it until tender. If using frozen, defrost and drain well.
3. Combine Chicken, Broccoli, and Rice:
   • In a large bowl, combine the cooked rice, diced chicken, steamed broccoli, cream of chicken soup, milk, sour cream, Italian seasoning, salt, pepper, and half of the shredded cheddar cheese. Mix well.
4. Assemble the Casserole:
   • Transfer the mixture to a lightly greased 9×13-inch baking dish.
   • Top with the remaining cheddar cheese.
5. Add the Cracker Topping:
   • Melt the butter and mix with crushed Ritz crackers.
   • Sprinkle the cracker mixture evenly over the top of the casserole.
6. Bake:
   • Cover the dish with foil and bake at 375°F (190°C) for 15 minutes.
   • Remove the foil and continue baking for an additional 10 minutes, or until the top is golden brown.
7. Serve:
   • Let the casserole stand for 5 minutes before serving.

This recipe combines the comfort of chicken, broccoli, and cheddar cheese with the ease of using leftover chicken, making it perfect for a weeknight dinner.

6. Nourishing Asian-Inspired Chicken Soup

Here’s a recipe for Nourishing Asian-Inspired Chicken Soup, a comforting and flavorful dish that combines the richness of Asian spices with the nourishment of vegetables and chicken:

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 cups mixed mushrooms (such as shiitake and button)
• 2 cups baby bok choy, chopped
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated turmeric
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 cups shredded cooked chicken (such as from a rotisserie)
• 6 ounces rice noodles or egg noodles
• Cilantro leaves and green onions for garnish

Instructions:

1. Prepare the Aromatics:
   • Heat the vegetable oil in a large pot over medium heat.
   • Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 3-5 minutes.
2. Add Vegetables:
   • Add the sliced carrots and celery to the pot. Cook for another 3-4 minutes until they start to soften.
   • Add the mixed mushrooms and cook until they release their moisture and start to brown.
3. Simmer the Broth:
   • Pour in the chicken broth, water, soy sauce, rice vinegar, sesame oil, turmeric, and red pepper flakes (if using). Bring to a boil.
   • Reduce the heat to low and simmer for 10-15 minutes.
4. Add Chicken and Bok Choy:
   • Stir in the shredded cooked chicken and chopped bok choy. Simmer for another 2-3 minutes until the bok choy is wilted.
5. Cook the Noodles:
   • Cook the rice noodles or egg noodles according to package instructions. Drain and set aside.
6. Serve:
   • Divide the noodles among bowls. Ladle the hot soup over the noodles.
   • Garnish with cilantro leaves and green onions. Serve immediately.

This soup is a nourishing blend of Asian flavors, packed with vegetables and protein, making it perfect for a comforting meal.

7. The Best Rotisserie Chicken Sandwich

Here are a few ideas for The Best Rotisserie Chicken Sandwich, each offering unique flavors and textures:

1. Spicy Rotisserie Chicken Sandwich

• Ingredients: Rotisserie chicken, pepper jack cheese, shredded lettuce, red onion, pepperoncini, chimichurri, spicy mayo, ciabatta roll.
• Instructions:
  1. Toss lettuce, red onion, and pepperoncini with red wine vinegar.
  2. Spread spicy mayo on the bottom bun.
  3. Top with chicken, and cheese, and warm until the cheese melts.
  4. Add the lettuce mixture and chimichurri on top.
  5. Close the sandwich and enjoy!

2. Rotisserie Chicken Bruschetta Sandwich

• Ingredients: Rotisserie chicken, mozzarella and parmesan cheese, balsamic aioli, tomato, basil, ciabatta rolls.
• Instructions:
  1. Heat chicken with cheese until melted.
  2. Toast the buns.
  3. Spread balsamic aioli on the bottom bun.
  4. Add chicken with melted cheese, tomato, and basil.
  5. Top with the other bun half.

3. Chicken Club Sandwich

• Ingredients: Rotisserie chicken, French bread, lettuce, tomato, cheese, mayo spread (with Dijon mustard, horseradish, lemon juice).
• Instructions:
  1. Whisk together the mayo spread ingredients.
  2. Assemble the sandwich with lettuce, chicken, tomato, cheese, and mayo spread.

4. Pulled Chicken Sandwich with BBQ Sauce

• Ingredients: Rotisserie chicken, BBQ sauce, Hawaiian rolls, cheddar cheese.
• Instructions:
  1. Shred the chicken and mix it with BBQ sauce.
  2. Butter and broil the rolls until golden.
  3. Fill the rolls with chicken and top with cheese.

5. Alabama Style Chicken Sandwich

• Ingredients: Rotisserie chicken, Alabama White Sauce, dill pickle slices, hamburger buns.
• Instructions:
  1. Toss chicken with Alabama White Sauce.
  2. Toast the buns.
  3. Assemble with chicken, pickles, and top bun.

Each of these sandwiches offers a unique twist on using leftover rotisserie chicken, from spicy and saucy to creamy and tangy.

8. Chicken Fajita Skillet Casserole

Here’s a recipe for Chicken Fajita Skillet Casserole, combining the flavors of fajitas with the convenience of a casserole:

Ingredients:

• 2 cups shredded cooked chicken (such as from a rotisserie)
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 packet fajita seasoning (or homemade mix)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 6-8 corn tortillas, cut into quarters
• 1 can (10 oz) diced tomatoes with green chilies
• 1/4 cup sour cream (optional)
• Cilantro for garnish

Instructions:

1. Sauté the Vegetables:
   • Heat the olive oil in a large oven-safe skillet over medium-high heat.
   • Add the sliced onion and bell peppers. Cook until they start to soften, about 5 minutes.
   • Add the minced garlic and cook for another minute.
2. Add Chicken and Fajita Seasoning:
   • Stir in the shredded chicken and fajita seasoning. Cook for about 2 minutes to combine.
3. Assemble the Casserole:
   • Arrange half of the tortilla quarters at the bottom of the skillet.
   • Add the chicken and vegetable mixture on top of the tortillas.
   • Pour the diced tomatoes with green chilies over the chicken.
   • Sprinkle half of the cheddar and Monterey Jack cheese.
   • Repeat the layers: tortillas, remaining chicken mixture, and the rest of the cheese.
4. Bake:
   • Preheat the oven to 375°F (190°C).
   • Cover the skillet with foil and bake for 20 minutes.
   • Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Garnish with cilantro and serve hot. Offer sour cream on the side if desired.

This recipe combines the vibrant flavors of fajitas with the ease of a casserole, perfect for a quick and satisfying meal.

9. Coconut Chicken Soup with Rice

Here’s a recipe for Coconut Chicken Soup with Rice, inspired by Thai flavors and using leftover rotisserie chicken:

Ingredients:

• 2 tablespoons coconut oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups low-sodium chicken broth
• 1 (15 oz) can coconut milk
• 1 cup cooked white or brown rice
• 2 cups shredded cooked chicken (such as from a rotisserie)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté the Aromatics:
   • Heat the coconut oil in a large pot over medium heat.
   • Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 3-5 minutes.
2. Add Spices and Broth:
   • Stir in the curry powder, cumin, and cayenne pepper (if using). Cook for 1 minute.
   • Pour in the chicken broth and bring to a boil.
3. Simmer with Coconut Milk:
   • Reduce heat to low and add the coconut milk. Simmer for about 10 minutes.
4. Add Chicken and Rice:
   • Stir in the shredded chicken and cooked rice. Cook for another 5 minutes to heat through.
5. Season and Serve:
   • Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed.
   • Serve hot, garnished with fresh cilantro.

This recipe combines the creamy richness of coconut milk with the comfort of chicken and rice, making it a delicious and nourishing meal.

10. Roasted Butternut Squash Broccoli Cheddar Chicken Couscous

Here’s a detailed recipe for Roasted Butternut Squash Broccoli Cheddar Chicken Couscous, a hearty and flavorful dish that combines the sweetness of roasted butternut squash with the savory taste of chicken and broccoli:

Ingredients:

• For the Butternut Squash:
  • 4 cups cubed butternut squash (from about 2 pounds)
  • 1 tablespoon olive oil
  • ½ tablespoon pure maple syrup
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste
• For the Chicken:
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized chunks
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
• For the Broccoli Cheddar Couscous:
  • 1 ¾ cups water or low-sodium chicken broth
  • 1 cup pearl couscous
  • 1 medium head broccoli, cut into small florets (about 3 ½ cups)
  • 1 ½ cups shredded cheddar cheese
  • Salt and pepper to taste

Instructions:

1. Roast the Butternut Squash:
   • Preheat the oven to 350°F (180°C).
   • Line a large baking sheet with parchment paper.
   • Place the butternut squash cubes on the baking sheet.
   • Drizzle with olive oil and maple syrup. Sprinkle chili powder, garlic powder, cayenne pepper, salt, and pepper.
   • Toss the squash to coat evenly.
   • Roast for 20-30 minutes, flipping halfway through, until tender. Let rest on the baking sheet.
2. Cook the Chicken:
   • Heat a tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the chicken and sprinkle with garlic powder, paprika, cayenne pepper, salt, and pepper.
   • Cook for 5-8 minutes until the chicken is no longer pink. Remove from heat and set aside.
3. Prepare the Couscous and Broccoli:
   • In a large pot or Dutch oven, add water or broth, couscous, and broccoli florets.
   • Bring to a boil, then cover, reduce heat to low, and cook for 8-10 minutes.
   • Check after 5 minutes and stir. Replace the lid and cook for another 3-5 minutes to absorb the liquid.
4. Combine and Serve:
   • Stir in the cooked chicken and shredded cheddar cheese until the cheese is melted.
   • Fold in the roasted butternut squash.
   • Taste and adjust seasoning as needed.
   • Serve hot and enjoy!

Variations:

• Vegetarian Version: Replace chicken with 1 can of chickpeas or white beans.
• Gluten-Free Version: Use white basmati rice instead of couscous, adjusting cooking liquid and time.
• Vegan Version: Replace cheese with a homemade cashew cheese sauce.

This recipe is a cozy and nourishing meal, perfect for weeknights or special occasions, combining the sweetness of butternut squash with the savory flavors of chicken and broccoli.

11. Spring Chicken Panzanella Salad

Here’s a recipe for Spring Chicken Panzanella Salad, a fresh and vibrant dish perfect for springtime:

Ingredients:

• 1 pound roasted chicken (such as leftover rotisserie chicken), shredded
• 4 cups mixed greens (arugula, spinach, lettuce)
• 1 cup asparagus, trimmed and blanched
• 1 cup snap peas, blanched
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup chopped fresh herbs (basil, parsley, dill)
• 1/2 cup crispy croutons (from baguette or ciabatta)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• Optional: 1/4 cup crumbled feta cheese

Instructions:

1. Prepare the Vegetables:
   • Blanch the asparagus and snap peas in boiling water until tender but crisp. Shock them in an ice bath to stop cooking.
   • Slice the cherry tomatoes and cucumber.
2. Make the Croutons:
   • Cut a baguette or ciabatta into cubes.
   • Toss with a little olive oil and toast in the oven at 350°F (180°C) until crispy.
3. Assemble the Salad:
   • In a large bowl, combine the mixed greens, blanched asparagus and snap peas, cherry tomatoes, cucumber, and shredded chicken.
   • Sprinkle with chopped fresh herbs and crispy croutons.
4. Make the Vinaigrette:
   • Whisk together olive oil, lemon juice, and red wine vinegar. Season with salt and pepper.
5. Dress and Serve:
   • Drizzle the vinaigrette over the salad and toss gently.
   • If using feta, sprinkle on top.
   • Serve immediately and enjoy!

This salad combines the freshness of spring vegetables with the richness of roasted chicken, all tied together with a light and tangy vinaigrette.

12. 3-Ingredient Chicken Salad Tostadas

Here’s a recipe for 3-Ingredient Chicken Salad Tostadas, a simple and delicious dish perfect for using leftover rotisserie chicken:

Ingredients:

• 1 cup shredded rotisserie chicken
• 1/4 cup mayonnaise or sour cream
• 1/4 cup diced avocado or guacamole

Optional Toppings:

• Tostada shells
• Salsa
• Shredded cheese (Monterey Jack or Cheddar)
• Chopped cilantro or scallions
• Sliced jalapeños

Instructions:

1. Prepare the Chicken Salad:
   • In a bowl, mix the shredded chicken and mayonnaise or sour cream until well combined.
2. Add Avocado:
   • Stir in the diced avocado or guacamole to add creaminess and flavor.
3. Assemble the Tostadas:
   • Place a spoonful of the chicken salad onto a tostada shell.
   • Top with salsa, shredded cheese, chopped cilantro or scallions, and sliced jalapeños if desired.
4. Serve:
   • Serve immediately and enjoy!

This recipe is a quick and tasty way to use leftover chicken, combining it with creamy avocado and crunchy tostada shells for a satisfying snack or light meal.

Variations:

• Spicy Version: Add diced jalapeños or serrano peppers to the chicken salad for extra heat.
• Mexican-style: Top with diced tomatoes, sour cream, and a sprinkle of queso fresco for a more authentic Mexican flavor.
• Veggie Addition: Add some diced bell peppers or onions to the chicken salad for extra flavor and texture.

13. Kale and Rotisserie Chicken Salad with Peanut Dressing

Here’s a recipe for Kale and Rotisserie Chicken Salad with Peanut Dressing, inspired by the search results:

Ingredients:

• Salad:
  • 4 cups Tuscan kale, stems removed and finely chopped
  • 1 ½ cups shredded rotisserie chicken
  • 1 ½ cups chopped Napa cabbage
  • 5 green onions, chopped
  • ½ cup roasted peanuts, roughly chopped
  • ⅓ cup freshly chopped mint
• Peanut Vinaigrette:
  • ¼ cup + 2 tablespoons olive oil
  • 3 tablespoons creamy peanut butter
  • 3 ½ tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • A few pinches of cayenne pepper
  • Salt and freshly cracked pepper to taste

Instructions:

1. Prepare the Salad:
   • In a large bowl, combine the chopped kale, shredded chicken, Napa cabbage, green onions, roasted peanuts, and mint.
2. Make the Peanut Vinaigrette:
   • In a small bowl, whisk together the olive oil, peanut butter, rice wine vinegar, sugar, sesame oil, lime juice, soy sauce, garlic, ginger, and cayenne pepper until smooth. Season with salt and pepper to taste.
3. Dress the Salad:
   • Pour the peanut vinaigrette over the salad and toss to combine.
4. Serve:
   • Serve immediately and enjoy!

This salad combines the freshness of kale with the richness of peanut dressing, making it a delicious and satisfying meal.

Variations:

• Spicy Version: Increase the amount of cayenne pepper for extra heat.
• Nut-Free Version: Replace peanuts with chopped almonds or pumpkin seeds.
• Vegan Version: Use vegan peanut butter and omit the soy sauce or replace it with tamari.

14. Chicken Cashew Crunch Salad

Here’s a recipe for Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing, inspired by the search results:

Ingredients:

• Salad:
  • 5 cups chopped Napa cabbage, green cabbage, or kale
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded carrots
  • 1 cup finely chopped green onions
  • ¾ cup roasted cashews
  • ¼ cup finely chopped fresh cilantro
• Sesame-Teriyaki Dressing:
  • ¼ cup tahini (well-stirred)
  • 2 tablespoons lower-sodium tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 garlic clove, grated or finely minced

Instructions:

1. Prepare the Dressing:
   • In a glass jar or large liquid measuring cup, combine tahini, tamari, rice vinegar, maple syrup, sesame oil, and garlic. Whisk until smooth.
2. Assemble the Salad:
   • In a large bowl, combine cabbage or kale, chicken, carrots, green onions, cashews, and cilantro. Season with a few pinches of salt.
3. Dress the Salad:
   • Pour the dressing over the salad and toss well to combine.
4. Serve:
   • Serve immediately or refrigerate for up to 2 days.

This salad is a delicious combination of crunchy vegetables, savory chicken, and nutty cashews, all tied together with a flavorful sesame-teriyaki dressing.

Variations:

• Spicy Version: Add a pinch of red pepper flakes to the dressing for extra heat.
• Nut-Free Version: Replace cashews with chopped almonds or pumpkin seeds.
• Vegan Version: Use vegan tahini and omit the chicken or replace it with tofu.

15. Paleo Enchiladas Suizas

Here’s a recipe for Paleo Enchiladas Suizas using leftover rotisserie chicken, inspired by the search results:

Ingredients:

• For the Chicken:
  • 3 cups shredded rotisserie chicken
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ cup homemade or store-bought salsa verde (see below for homemade recipe)
• For the Enchiladas:
  • 12 grain-free tortillas (such as Siete cassava flour tortillas)
  • 1 jar (10.8 oz) dairy-free cashew queso (or homemade version)
  • ¾ cup salsa verde
  • 2 tablespoons chopped cilantro (optional for serving)
  • 2 tablespoons diced red onion (optional for serving)

Homemade Salsa Verde:

• Ingredients:
  • 2 pounds tomatillos, husked and rinsed
  • 2-3 fresh hot chiles (such as jalapenos or serranos), stemmed
  • 1 medium white onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt to taste
• Instructions:
  1. Roast tomatillos, chiles, and onion under a preheated broiler until charred.
  2. Blend roasted ingredients with garlic and oil until smooth. Season with salt.

Instructions:

1. Prepare the Chicken:
   • In a large bowl, combine the shredded chicken, paprika, black pepper, cumin, dried oregano, and salsa verde. Toss to coat evenly.
2. Assemble the Enchiladas:
   • Heat tortillas in the microwave for 15 seconds to soften.
   • Place a small amount of chicken at one end of each tortilla and roll up. Place seam-side down in a greased 9×13-inch baking dish.
3. Make the Queso Sauce:
   • Combine ¾ cup salsa verde with dairy-free cashew queso in a bowl. Mix well.
4. Bake the Enchiladas:
   • Pour the queso sauce over the rolled enchiladas.
   • Cover with foil and bake at 375°F (190°C) for 25 minutes.
   • Remove foil and bake for another 5-10 minutes until bubbly.
5. Serve:
   • Garnish with chopped cilantro and diced red onion if desired. Serve hot.

This recipe is a delicious and paleo-friendly version of Enchiladas Suizas, using grain-free tortillas and dairy-free cashew queso.

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