Quick and Easy Chicken

These days it seems like life is extra hectic and sometimes planning dinner can be last on your list. Thankfully most grocery stores have you covered with great offerings like fresh rotisserie chickens.

These chickens are so convenient if you’re short for time. Of course they are d’lish just carved up and served as your main alongside tasty sides like roasted veggies, mashed potatoes, or even a simple salad. But there is so much more you can do!

Photo by Kathy Casey Food Studios®

Try adding chicken meat to your favorite stir-fry or layered into d’lish quesadillas. My Quick and Easy Chicken Mandarin Salad can be whipped up in no time – and makes the perfect easy dinner or grab n’ go lunch.

Don’t throw those bones away either! You can use them to make a cozy Homemade Chicken Broth! Simply add some carrots, celery, onion and the chicken bones to a big pot. Cover with water – but if you want it extra rich, add in a carton of store-bought chicken broth too.

Let this simmer for at least an hour or two (or throw it in your crock pot on low while you’re at work!)
Then strain through a fine mesh sieve, and there you have it – delicious Homemade Chicken Broth.

Bonus…your house will smell amazing!

Quick and Easy Mandarin Chicken Salad
Makes 4 servings

1 teaspoon curry powder
1 lemon
1/2 cup plain low-fat yogurt
1/2 cup low fat mayonnaise
3 cups chopped cooked store-bought rotisserie/roasted chicken
1 cup thinly shredded red cabbage
2 green onions, chopped
1/2 cup finely diced celery
1/2 cup roasted cashews or sliced almonds
3 peeled and sectioned mandarins
Salt and black pepper
2 halved whole wheat pitas

Zest the lemon and set it aside, then juice the lemon.
In a large bowl, mix together lemon juice and zest, curry powder, yogurt and mayonnaise.
Mix in the chicken, cabbage, green onions, celery and nuts.
Add the mandarin sections and season to taste with salt and pepper.
Serve with pita bread or on your favorite mixed greens.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on March 1st, 2018  |  Add Comment |  Posted in Dishing with Kathy Casey Blog, Recent Posts

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