Supermarket rotisserie chicken is one of my favourite money-savers—they cost about the same as a whole raw chicken—and they are a great midweek meal-saver as well. I cut off the appendages and add butter chicken sauce, or coconut milk and curry, or pasta sauce and olives (et voilà, chicken cacciatore). We are not chicken chest people here at home, so that part is usually the last to go, but I’ve managed to find some ways to jazz up cold white meat so that even my family will eat it. Here are three:
KICKED-UP CHICKEN SALAD #1: SESAME CHICKEN SALAD
This is my nephew Dominic’s favourite. Click on the link above for the recipe.
KICKED-UP CHICKEN SALAD #2: SPINACH AND STRAWBERRY SALAD
Add chunks of cooked chicken, goat cheese, walnuts, and sliced strawberries to a bed of fresh spinach. Drizzle with your favourite vinaigrette.