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Post by chaosisapony on Jul 9, 2023 18:51:27 GMT
I love love love this Southwest Chicken Salad. I use Greek yogurt in place of mayo, and have made it without the lemon juice. 3 cups shredded cooked chicken ▢2 (4-ounce) cans diced green chiles, drained ▢1 cup shredded cheddar cheese ▢2 scallions, thinly sliced ▢1 rib celery, diced ▢1 clove garlic, minced ▢1/2 cup mayonnaise ▢2 tablespoons sour cream ▢1 tablespoon fresh lemon juice ▢1/4 teaspoon ground cayenne ▢salt and pepper, to taste INSTRUCTIONS Make Dressing: Stir garlic, mayonnaise, sour cream, lemon juice, and cayenne in large mixing bowl until well-mixed. Toss Salad: Add diced chiles, cheddar cheese, scallions, and celery to same mixing bowl, and stir until well-mixed. Lastly, add shredded chicken to mixing bowl, and toss until chicken is well-distributed and evenly coated with dressing. Taste & Serve: Season with salt and pepper to taste, and add more cayenne for a spicier kick. Serve (Note 5) or save for later (Note 6). Ok you two have me intrigued. I have never been a "salad" person at bbqs and such because I do not care for mayo. The cucumber dill pickle chicken salad sounds crisp and refreshing for summer. The southwest chicken salad is just different enough to interest me. I like the idea of using something other than mayo to try some salads.
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rickmer
Pearl Clutcher
Posts: 4,130
Jul 1, 2014 20:20:18 GMT
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Post by rickmer on Jul 9, 2023 18:56:31 GMT
i throw it in a pot with butter chicken sauce and chickpeas or left over cubed potato sometimes and let it simmer, make some basmati rice and put some naan bread in the oven. mmmm! cheater butter chicken.
I also de-bone it, put it in a sauce pan with taco seasoning, saute some onions and pepper and make mexican rice, then cheese and blackbeans to make burritos, put in pan, cover in grated cheese and throw in the oven. the taco seasoning takes over the flavour.
of course i do the basics others have mentioned, salads, chicken caesar/wraps, stir fries, etc.
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cycworker
Pearl Clutcher
Posts: 4,378
Jun 26, 2014 0:42:38 GMT
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Post by cycworker on Jul 10, 2023 0:13:49 GMT
Chop or slice it up & throw it in my Cesar salads for extra protein.
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Post by SockMonkey on Jul 10, 2023 13:31:30 GMT
Ok you two have me intrigued. I have never been a "salad" person at bbqs and such because I do not care for mayo. The cucumber dill pickle chicken salad sounds crisp and refreshing for summer. The southwest chicken salad is just different enough to interest me. I like the idea of using something other than mayo to try some salads. I don't super love mayo, either, and I feel like the greek yogurt in this gives it a little creaminess without being gloppy. You can also totally reduce the amount of yogurt to make it less wet - I actually do that because the cucumbers will "sweat" a little and make it a moister salad if you keep it over night/a couple of days (which I do). I eat it on Triscuits almost like a dip!
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chasetsun
Junior Member
Posts: 95
Jun 26, 2014 0:37:42 GMT
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Post by chasetsun on Jul 11, 2023 1:13:11 GMT
Quesadillas
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maryannscraps
Pearl Clutcher
Posts: 4,742
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Jul 11, 2023 12:48:54 GMT
I just had that old standby from the 80s, curried chicken salad with raisins and cashews.
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craftymom101
Pearl Clutcher
Posts: 3,653
Jul 31, 2014 5:23:25 GMT
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Post by craftymom101 on Jul 11, 2023 14:55:37 GMT
I like making chicken spaghetti (I think it's a Pioneer Woman recipe?) with leftover rotisserie chicken.
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Post by scrapcat on Jul 11, 2023 16:37:16 GMT
I always pull the meat off the chicken when I bring it home because it is so much easier to do when still warm. I am kicking myself for being lazy last night and not doing it. I knew it was easier but I was so dang tired. It is even easier in a stand mixer. I learned that last year and shreds the meat in a couple minutes. I always make enchiladas.
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Post by papersilly on Jul 11, 2023 17:09:10 GMT
-street tacos -soup for my dog -casseroles
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oh yvonne
Prolific Pea
Posts: 8,037
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jul 11, 2023 19:01:42 GMT
fry up some chicken taquitos. Shred the chicken, roll up in corn tortillas and shallow fry in a skillet. I don't season them any further really.
Then serve on a plate topped with shredded lettuce, a sprinkle of Cotija cheese and sour cream. OMG yum.
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Post by compeateropeator on Jul 11, 2023 19:05:50 GMT
fry up some chicken taquitos. Shred the chicken, roll up in corn tortillas and shallow fry in a skillet. I don't season them any further really. Then serve on a plate topped with shredded lettuce, a sprinkle of Cojita cheese and sour cream. OMG yum. This is really going to be a stupid question but…When you shallow fry your corn tortillas how much oil are you using? Just enough to coat the pan or like enough for the taquitos to float in?
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oh yvonne
Prolific Pea
Posts: 8,037
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jul 11, 2023 19:08:24 GMT
fry up some chicken taquitos. Shred the chicken, roll up in corn tortillas and shallow fry in a skillet. I don't season them any further really. Then serve on a plate topped with shredded lettuce, a sprinkle of Cojita cheese and sour cream. OMG yum. This is really going to be a stupid question but…When you shallow fry your corn tortillas how much oil are you using? Just enough to coat the pan or like enough for the taquitos to float in? not a dumb question at all! I like to put enough oil in my little cast iron skillet for the oil to come up about halfway to the taquito. Then just roll over to finish frying the other side. I think deep frying is a waste of oil if I can help it I don't.
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Post by dewryce on Jul 11, 2023 19:10:02 GMT
The only time we buy rotisserie chicken is to make individual chicken pot pies without the shell crust, instead a light flaky one over the top, so good!
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Post by dewryce on Jul 11, 2023 19:24:52 GMT
She talks about fresh herbs in her post, but the ingredients list dried dill. Which do you use, and how much?
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Post by lucyg on Jul 11, 2023 21:24:24 GMT
The only time we buy rotisserie chicken is to make individual chicken pot pies without the shell crust, instead a light flaky one over the top, so good! My chicken pot pie (MS recipe that makes individual chicken pot pies) calls for puff pastry on top, rather than an actual crust. Not being a super big fan of pie crust, this delights me. ETA www.marthastewart.com/933543/easy-chicken-potpies
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edie3
Drama Llama
Posts: 5,507
Jun 26, 2014 1:03:18 GMT
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Post by edie3 on Jul 12, 2023 0:18:26 GMT
you two have me intrigued I could take a bath in "my" chicken salad. I make it alot!
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Post by chaosisapony on Jul 12, 2023 0:25:36 GMT
I am kicking myself for being lazy last night and not doing it. I knew it was easier but I was so dang tired. It is even easier in a stand mixer. I learned that last year and shreds the meat in a couple minutes. I always make enchiladas. How do you do it in a stand mixer? Cut the chicken up into pieces and it falls off the bone tossed around by the mixer? I have stand mixer, not a name brand one, but if I could make this work it'd be a game changer.
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Post by lucyg on Jul 12, 2023 3:12:07 GMT
It is even easier in a stand mixer. I learned that last year and shreds the meat in a couple minutes. I always make enchiladas. How do you do it in a stand mixer? Cut the chicken up into pieces and it falls off the bone tossed around by the mixer? I have stand mixer, not a name brand one, but if I could make this work it'd be a game changer. I think she’s talking about shredding the meat once it’s off the bone. You still need to pull all the meat off first. Maybe she didn’t quite absorb what you were talking about.
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Post by dewryce on Jul 12, 2023 3:37:10 GMT
The only time we buy rotisserie chicken is to make individual chicken pot pies without the shell crust, instead a light flaky one over the top, so good! My chicken pot pie (MS recipe that makes individual chicken pot pies) calls for puff pastry on top, rather than an actual crust. Not being a super big fan of pie crust, this delights me. ETA www.marthastewart.com/933543/easy-chicken-potpiesThat looks amazing. Ours is also light and flakey, but not puffy. I’ll have to try that, added bonus is that you don’t have to make it yourself. Also, she uses green beans which I would much prefer to the peas we use.
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Post by scrapcat on Jul 12, 2023 15:38:16 GMT
It is even easier in a stand mixer. I learned that last year and shreds the meat in a couple minutes. I always make enchiladas. How do you do it in a stand mixer? Cut the chicken up into pieces and it falls off the bone tossed around by the mixer? I have stand mixer, not a name brand one, but if I could make this work it'd be a game changer. Have to take meat off the bone first. It's easiest when it's warm. I lay out a baking sheet and cut up the chicken (like you would carve a roast chicken), then generally just use my hands to pull meat off. That part takes longer than the mixer shredding it.
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Post by lucyg on Jul 13, 2023 1:47:06 GMT
That looks amazing. Ours is also light and flakey, but not puffy. I’ll have to try that, added bonus is that you don’t have to make it yourself. Also, she uses green beans which I would much prefer to the peas we use. Yeah, I just use whatever veggies I feel like using. Sometimes zucchini which I always love.
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paget
Drama Llama
Posts: 6,826
Jun 25, 2014 21:16:39 GMT
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Post by paget on Jul 13, 2023 2:48:51 GMT
We use it to “sweeten” the dog’s bowl. My dog isn’t food motivated at all so he pretty much only eats a good meal every 2 or 3 days (he’s fine, I promise all of you - he’s a healthy weight and his vet says he’s fine; he eats when he’s hungry); but he does like rotisserie chicken so usually he’ll eat his whole dinner if we add rotisserie chicken breast. One of my dogs is this way, too. He will eat anything if the rostissee chicken is touching it. 😂
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Post by jenb72 on Jul 13, 2023 13:27:21 GMT
I would generally make either chicken salad, or Cuban Vaca Frita, depending on my mood.
Jen
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Post by coloradocropper on Jul 13, 2023 13:53:23 GMT
I use it in my pesto bowtie pasta with fresh corn. Perfect meal for hot days!
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Post by bluebird71 on Jul 13, 2023 15:36:18 GMT
I just put mine in a salad.
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Post by coloradocropper on Jul 14, 2023 3:59:50 GMT
I made the Chicken Spaghetti tonight and it was super good!
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Post by SockMonkey on Jul 14, 2023 17:08:54 GMT
She talks about fresh herbs in her post, but the ingredients list dried dill. Which do you use, and how much? I use dried. I just add a bunch, taste, and add more as needed. I really like dill, so I'd start with the 1 teaspoon she suggests and taste. She does add fresh parsley - maybe that's what you are catching with the "fresh herbs." I do, too, when I have it, but also can skip it.
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