debbie_in_ga
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ISO: ISO your favorite dinner that uses "chopped, cooked chicken" TIA!
- Thread starter debbie_in_ga
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lin_in_seattle
Well-known member
Debbie, there are some good suggestions in thread 550 above, and...
I make chicken enchiladas, quesadillas, chicken hash, tacos, and I add it to pasta, sometimes with just garlic, butter and parsley and other times with petso and maybe sundried tomatoes, etc. I also put it in omelets, or in toasted cheese sandwiches with some jalapeno or other chile, or make bbq chicken sandwiches with it. And it also works well with most stir fry recipes and fajitas.
I make chicken enchiladas, quesadillas, chicken hash, tacos, and I add it to pasta, sometimes with just garlic, butter and parsley and other times with petso and maybe sundried tomatoes, etc. I also put it in omelets, or in toasted cheese sandwiches with some jalapeno or other chile, or make bbq chicken sandwiches with it. And it also works well with most stir fry recipes and fajitas.
barbara-in-va
Well-known member
REC: Santa Fe Pizza from Epi................
We love this pizza and it is so versatile, the ingredients are easily tweaked to whatever you have on hand!
SANTA FE PIZZA
Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.
1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa
Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
Makes 6 servings.
Bon Appétit
March 2001
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/printer_friendly/104827
We love this pizza and it is so versatile, the ingredients are easily tweaked to whatever you have on hand!
SANTA FE PIZZA
Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.
1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa
Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
Makes 6 servings.
Bon Appétit
March 2001
Epicurious.com © CondéNet, Inc. All rights reserved.
http://www.epicurious.com/recipes/recipe_views/printer_friendly/104827
We made Cathy Z's Chinese Chicken Salad from thread 550 and it was yummy!
I had roasted a turkey breast and used chopped, cooked turkey in the recipe. I also used spinach instead of Romaine, because that's what we had on hand. We tripled the recipe and had it for lunch for a few days. I found the dressing addictive.
Reposted from thread 550:
CHINESE CHICKEN SALAD
(serves 2)
4 cooked chicken half-breasts, chilled and shredded (or whatever cooked chicken you want to use)
1 head Romaine lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Wun Ton Chips
Dressing:
¼ C salad oil
¼ C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Wun Ton Chips over top.
I had roasted a turkey breast and used chopped, cooked turkey in the recipe. I also used spinach instead of Romaine, because that's what we had on hand. We tripled the recipe and had it for lunch for a few days. I found the dressing addictive.
Reposted from thread 550:
CHINESE CHICKEN SALAD
(serves 2)
4 cooked chicken half-breasts, chilled and shredded (or whatever cooked chicken you want to use)
1 head Romaine lettuce, torn into bite-sized pieces
6 green onions, chopped
1 can mandarin orange slices, drained
bunch Chinese parsley, chopped
1 package Wun Ton Chips
Dressing:
¼ C salad oil
¼ C sesame oil
4 T sugar
6 T vinegar
salt, pepper to taste
Blend dressing items. Mix together lettuce, green onions, mandarin oranges and Chinese parsley. Toss with dressing. Sprinkle Wun Ton Chips over top.
Vietnamese chicken salad
Vietnamese chicken salad
4 servings
1 hour 10 minutes 45 mins prep
4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or chili paste
1 clove garlic, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili pepper or green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts
1. Salt, pepper and roast chicken breasts at 400 until done.
2. Cool.
3. Make the dressing: In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
4. Set aside.
5. Remove chicken meat from bones and slice each breast thinly on the bias.
6. In a medium bowl, toss together cabbage, mint, and cilantro.
7. Add 1/2 of the dressing and toss.
8. Place on a large platter or 4 individual platters.
9. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
10. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Vietnamese chicken salad
4 servings
1 hour 10 minutes 45 mins prep
4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or chili paste
1 clove garlic, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili pepper or green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts
1. Salt, pepper and roast chicken breasts at 400 until done.
2. Cool.
3. Make the dressing: In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
4. Set aside.
5. Remove chicken meat from bones and slice each breast thinly on the bias.
6. In a medium bowl, toss together cabbage, mint, and cilantro.
7. Add 1/2 of the dressing and toss.
8. Place on a large platter or 4 individual platters.
9. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
10. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
debbie_in_ga
Well-known member
Thanks, all, for the link and great suggestions! I love to keep
cooked chicken breasts (done in the crockpot) in the freezer to pull out for something easy.
Debbie
cooked chicken breasts (done in the crockpot) in the freezer to pull out for something easy.
Debbie