Ideas for Leftover Chicken

by Michele Cheplic | More from this Blogger

10 Aug 2009 12:12 PM

It's not often that you find coupons for fresh meat in Sunday's paper. Two weeks ago I found manufacturer coupons for fresh chicken and went hog wild stocking up on bird parts. Needless to say, chicken has been on the menu for nearly every meal around here. (Fortunately, with no complaints.)

The following are some of my favorite chicken recipes. As an added bonus they can be made with leftover chicken, which makes it easier on the home cook, who would rather be spending his/her summer evenings enjoying the great outdoors, rather than being stuck in a hot kitchen.

GRILLED CHICKEN AND VEGGIE WRAP

Ingredients:

4 chicken breasts

6 slices of bacon

1 roasted red pepper, cleaned

1 grilled portabello mushroom, sliced

4 green onions

4 slices Pepper Jack cheese

4 cups baby greens

1 cup Cucumber Ranch salad dressing

4 spinach tortillas

Directions:

Sprinkle the chicken with salt and pepper and grill for 3 to 4 minutes on each side.

Toss the portabella and green onions with balsamic and olive oil, and grill for a couple of minutes on each side.

Char the pepper on the grill, cover with plastic wrap for 10 minutes, when cool remove skins and seeds, then cut into 1/2 inch strips.

Toss the greens with the dressing, and then divide them on the tortillas.

Top greens with sliced chicken breast, then crumble the bacon and divide the vegetables, among the wraps.

Cut the cheese in half and lay over the vegetables.

Starting on each side, fold over a 1/4 of the tortilla, then fold the bottom over the filling and continue to roll. Use a toothpick to secure wrap and serve.

SPICY CHICKEN SALAD

Ingredients for Salad:

4 cups cooked chicken breasts, cubed

2 cups red, seedless grapes, halved

1 1/2 cups finely diced celery

3 tablespoons green onions

1/4 cup slivered almonds, toasted

Ingredients for Dressing:

2 tablespoons curry powder

1 cup mayonnaise

1/2 cup sour cream

2 tablespoons orange juice

1 teaspoon garlic salt

Fresh ground pepper to taste

Directions:

Heat curry in a dry skillet for about a minute to bring out flavor.

Combine all dressing ingredients in a large bowl.

Whisk together until smooth.

Toss the dressing with the salad ingredients.

Serve on lettuce, bread or croissants.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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