Leftover Rotisserie Chicken Salad Recipes.

There's no need to pay $17.00 per pound with rotisserie chicken salad at chicken through if you know how to make a personal. Just bone and skin your hen, and cut the entire meat in 1" ice. Mix in some mayonnaise, a bit of mustard, chopped peas, green onions, and some carrots. Season by working with celery salt and pepper and so serve your rotisserie chicken salad by way of a fresh roll.

For only a fancier rotisserie chicken salad, chop quite a few shallots and add on the above mix. Include some walnut pieces and a few dried cranberries for a great tangy tastiness. Serve your hen salad on a mattress of lettuce leaves having a nice glass related with white wine. The ultimate light dinner!

Chicken Verde Posole

 Chicken Verde Posole

4 large chicken breasts-boneless, skinless
2 quarts low sodium chicken stock
12 ounce jar verde salsa (cheater cheater! lol)
1 small can diced green chiles
4 15 ounce cans white hominy-rinsed & drained
1 med. onion- diced
4 small-medium yukon gold potatoes-diced
4 cloves of garlic-crushed
4-5 celery stalks w/ leaves- chopped
1 teaspoon oregano
1 teaspoon cumin
olive oil

Toppings-  optional or use all!
-shredded cabbage
-radishes
-avocado
-cheese
-baked tortilla chips or strips
-green onions

In a large pot add 1 teaspoon olive oil- cook onion until translucent, add celery & garlic. Add in Cumin & oregano, stir for a minute. Place in chicken, stock, & salsa & diced chiles. Bring to a boil, cover & simmer on low for an hour to cook chicken. Remove chicken to let cool- shred & place aside. Add in potatoes & hominy, bring back to boil- cook for 15-20 min or until potatoes are cooked. Return chicken to the pot, and get your bowls & toppings ready!