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10 Ways to Turn Store-Bought Rotisserie Chicken Into a Healthy Dinner
The New York Times
Last night, a hot bird saved my life.
If you’re reading this, it may already be too late: The day’s done, you’re zapped. Why not put a bird on it — that is, a char-kissed, ready-to-eat rotisserie chicken? Put your trust in this staple, and you can have spring salads, sandwiches, soups and suppers that are easy, delicious and even healthy.
A lime-garlic dressing electrifies Sam Sifton’s endlessly riffable no-recipe recipe for a simple salad of rotisserie chicken, arugula, cilantro and scallions. But if arugula isn’t on hand, most greens will work — and an avocado takes them over the top.
Recipe: Rotisserie Chicken Salad With Greens and Herbs
Sarah DiGregorio’s quick recipe gets its deep roasted flavor from one ingenious sleight-of-pan: broiling jalapeños, tomatoes, garlic and onions to a crisp. Slip in the chicken after the broth boils, along with frozen corn or hominy, that lightly chewy kernel typically found in pozole. Finally, skip Coco Chanel’s advice, and add an extra accessory. Crushed chips, sliced jalapeños and a dollop of Greek yogurt are all delicious adornments.