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Easy Rotisserie Chicken Recipes

Pick up a rotisserie chicken, and you're halfway done with these quick, healthy recipes.


If you don't want to shred it just yet, let your chicken cool uncovered for 10-15 minutes, then cover it and place it in the refrigerator for shredding at a more convenient time.

4.If you aren't going to shred it right away, let the chicken cool, then put it immediately in the refrigerator to avoid keeping it at room temperature too long.

5.You can buy your rotisserie chicken on the weekend, then shred and freeze it for use later in the week. Just pop the container of frozen shredded chicken into your refrigerator in the morning when you leave for work. It should be mostly thawed by the time you get home.

6. You can useshredded rotisserie chicken in all sorts of recipes. It works as filling for soft tacos, enchiladas, or quesadillas. It can also be a featured ingredient in a pasta or rice dish, a casserole, or in a dinner salad, soup, or sandwich.

Cool and Easy Rotisserie Chicken Recipes

Here are recipes for some of my favorite ways to serve chicken in the summer. I've used just the breast to keep the calorie count as low as possible, but you could choose to use the dark meat as well.

Chicken Cobb Salad

WebMD Weight Loss Clinic members: Journal as 2 cups side salad green + 1 serving lean meat without added fat + 1 tsp oil

9 cups shredded romaine lettuce (or 4 1/2 cups shredded iceberg mixed with 4 1/2 cups shredded romaine lettuce)

2 1/2 cups shredded (skinless) roasted chicken breast (about 12 ounces)

3 hard-boiled egg whites, chopped

3 fresh tomatoes, chopped

6 tablespoons blue cheese, crumbled

4 slices crisp-cooked turkey bacon, crumbled

1 avocado, peeled, pitted, and diced

1/3 cup chopped green onions (the white and part of the green)

3/4 cup lite ranch-style salad dressing

  • Distribute shredded lettuce into 6 individual salad plates or bowls. Arrange the chicken, chopped egg white, tomatoes, blue cheese, turkey bacon bits, avocado, and green onion on top of the lettuce, each in its own row.
  • Drizzle about 1/8 cup of dressing over each salad and serve.

Yield: 6 servings

Per serving: 324 calories, 25 g protein, 13 g carbohydrate, 18 g fat, 4 g saturated fat, 5 g monounsaturated fat, 5 g polyunsaturated fat, 67 mg cholesterol, 3.5 g fiber, 622 mg sodium. Calories from fat: 52%.

Fruity & Nutty Chicken Salad

WebMD Weight Loss Clinic members: Journal as 1 cup "entrée salad with meat, poultry and light dressing" OR 1 cup "hearty stew" OR 1 serving lean meat with 1 tsp fat maximum + 1 portion fresh fruit

3 cups diced boneless, roasted chicken breast

1/2 cup finely diced celery

1/3 cup chopped green onions (the white and part of the green)

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