Cooked chicken recipe? - Mothering Forums

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#1 of 5 Old 03-29-2007, 06:58 PM - Thread Starter
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I cooked a bunch of boneless skinless chicken breast tenders the other day and then found out dd doesn't like chicken salad so I have a bunch of chicken to use in a recipe. I have most basic ingredients I guess, but I'm drawing a blank on what to make with it. FTR I'm not big on chicken and rice casseroles...and I can't think of anything else and its dinner time. Help lol!

Guess I need to get reaquainted with meal planning eh? :
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#2 of 5 Old 03-29-2007, 08:10 PM
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We like to make chicken stiry fry with a bunch of veggies, cooked chicken, soy sauce and honey. I also make a broccoli, cauliflower, chicken casserole. With a basic white sauce and add cheese. I serve this over rice. Another good one is chicken enchiladas.

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#3 of 5 Old 03-30-2007, 12:15 AM
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Chicken, strawberry and spinach salad?

Chicken teterazini?

Mama to two awesome kids. Wife to a wonderful, attached, loving husband. I love my job-- I'm a Midwife, Doula and Childbirth Educator, Classes forming now!

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#4 of 5 Old 03-30-2007, 09:28 AM
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This is our favorite leftover chicken recipe. It's from Rick Bayless. We sometimes eat it as tacos, and we sometimes eat just the salad by itself. Either way is excellent.

Chipotle Chicken Salad Tacos (Rick Bayless)

Makes about 4 cups, filling 12 to 16 tacos
Serving 4 as a casual meal

2 tablespoons balsamic vinegar
(no need to use your very best balsamico here)
1/3 cup olive oil, preferably extra-virgin
2 canned chipotle chiles en adobo, finely chopped
1/2 small head Napa cabbage,
thinly sliced (about 2-1/2 cups)
1 large carrot, peeled and
chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1-1/2 cups coarsely shredded cooked chicken,
preferably grilled, roasted or rotisserie chicken
1 large ripe avocado, peeled,
pitted and cut into 1/2-inch cubes
1/3 cup coarsely grated Mexican queso añejo
or other dry grating cheese, such as Romano or Parmesan
12 to 16 warm, fresh corn tortillas

1. The Filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt, usually about a generous 1/4 teaspoon. Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary.

2. Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese. Set on the table with the warm tortillas, and you're ready for some great roll-them-yourself tacos.

Working Ahead: The chicken filling is best eaten the day it is made, though it will keep for several hours in the refrigerator.
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#5 of 5 Old 04-01-2007, 12:47 AM
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Mmmm Betsy that sounds so good!

I usually make either chicken & broccoli casserole (but that is served over rice...) or chicken enchaladas with left over chicken (or turkey).

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