4 Ways To Use Rotisserie Chicken To Get Through This Winter Storm

By Betchy Crocker

Since the entire East coast betch population is stocking up on wine, cheese, and sweatpants, we figured we’d add one more item to your winter survival list: rotisserie chicken. Allow us to explain.

You’ve seen them in the store, sitting in their cute little packages, already cooked and ready to go. You often pass them by – unsure about the amount of fat, sodium, and other shit contained within that crispy skin. But they’re actually a huge help when it comes to fast and HEALTHY, yes, healthy, meals.

Simply buy your bird, bring him home, get rid of the skin (or feed it to your dog and deal with his atrocious gas later), and shred that motherfucker. You can freeze half of the meat for on-the-go meals or use it immediately for a few of our fav recipes:

1. Easy chicken tacos 

Grab a few small soft corn tortillas, a bit of your shredded rotisserie chicken, and make some mango salsa (dice up fresh mango, cucumber, red onion, and cilantro – add salt and pepper). Pile on the tortilla together with a slice of avocado. NOM.

2. Chicken curry

Yes, you can make Indian food with rotisserie chicken. Heat some oil in a skillet and add in about a cup of diced onion – cook until translucent. Sprinkle the onion with about a tbsp. of curry powder and stir. Cook for a minute, then add ½ cup plain yogurt and ¾ cup heavy cream and simmer the whole thing for 3 minutes. Stir in salt, pepper, and a can of diced tomatoes (drained). Throw in about a cup of the shredded rotisserie chicken and serve over hot cooked rice. Yay. 

3. Healthy chicken salad

No, this isn’t the one drenched in mayonnaise. Combine a cup of shredded rotisserie chicken with chopped fresh tarragon, 3 tbsps of mayo, 1 tbsp lemon juice, and salt. Add in about 2 tbsps of chopped sweet onion. Hooray! Layer on carb-less bread or crackers OR serve over arugula.

4. Baked potatoes with chicken

This is the ultimate comfort food without adding to your waistline. Preheat your oven to 450. While it warms up, pierce a Yukon gold or baking potato with a fork all over, coat with cooking spray. Bake for like 50 minutes or until it’s tender. Remove from the oven, cool slightly, then cut lengthwise. In a small bowl, combine salt, pepper, a pinch of sugar, 1 minced garlic clove, 1 tbsp pickle relish, 2 tsps Dijon mustard, 1 tbsp. white vinegar, and ¼ cup of mayo. Throw in ½ cup of the shredded chicken – mix it up – then top your potato. HOORAY PROTEIN.




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