Interesting about leaving the outer layer on the onion, I’ll do that next time for sure!
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Has anyone tried any of the chicken salad in the bag recipes? Basically, you take the chicken out of the bag ( reserve the juices in the bag) and shred it. Then you add rice or quinoa, the chicken and a bunch of other stuff back into the bag ( with the juices) and shake it up. Viral Rotisserie Chicken Bag Salad - {Crunchy Asian-Inspired, High-Protein Meal Prep}
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Have not but it looks amazing! Seems it would take a little work to get the PB distributed throughout it. I’d def eat it. H would be a firm NO.
Have you had it @vwlizard ?
No. I don’t tend to buy rotisserie chicken as my family doesn’t like it, but now that I’m retired I might try it for lunches first the week. And I do like to use the carcass to make bone broth.
I would use powdered peanut butter (PB2) to save on both fat and calories while making it easier to mix as well.
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Haha, based on this thread, I just bought a Costco rotisserie chicken! We will have it for lunch & then I’ll make stir fried zucchini & boneless chicken, plus some chicken sandwiches.
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For something that will make 3+ meals, plus stock if you care to take the time, you can’t beat the price!
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Nah, I don’t make stock with the bones but know done who do. It does make us several great meals.
I tried it and really liked it.
For actual recipe amounts:
3-3 1/2 cups cubed chicken (about 1 1/2 lbs)
4-5 cups zucchini (some used yellow squash)
If you saute the oniom and zucchini a bit it’ll draw out some of the moisture.
It says to use the dressing dry but a lot of people added up to 1/2 c water. If you like dressing add more in.
Add cheese to the zucchini (suggested in comments, and it was a good suggestion). Says 1/2 cup mozz but I ended up adding much more. And in comments many used cheddar or a combo.
Best part is it freezes GREAT! I just put it straight into microwave (defrosted it first just a bit) and tasted wonderful.
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This isn’t about rotisserie chicken but close enough. I’ve discovered the best way to cook chicken on the bbq. I’ve done it with drumsticks and assume it would work with anything.
Heat the grill, then turn one burner off. My grill has three burners and I turn one side off, leave the other side on high, and put the middle one on medium.
Then put the chicken on the side with no flame. It creates a convection effect as the heat circulates. I turn it once and it turns out perfectly, crispy outside, moist inside.
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That’s called indirect cooking and ensures even heat distribution preventing hot spots that can cause burning. It also enables the preparation of foods that require longer cooking times without constant supervision making it ideal for slow(er)-cooked recipes.
My favorite indirect grilled chicken is a “beer can” chicken positioned on the middle of the grill with just the two side burners on, middle off. We use a device like this to both hold a liquid (doesn’t have to be beer) while simultaneously cooking the chicken and surrounding vegetables/potatoes/whatever-sides. It produces a complete, effortless, flavorful, moist chicken dinner. It’s one of the first recipes our young son learned to grill.
And any leftover chicken could be used in the recipes shared above.
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I grill my Thanksgiving turkey this way using indirect heat method of The Reluctant Gourmet. You have to do some flipping timed according to the weight of the bird. It never fails and keeps the oven useful for other things.
Ok, back to the rotisserie chickens! 
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Soups! Chicken tortilla soup is a favorite, but I also use for a Panera chicken and wild rice copycat.
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For chicken salads, I tend to use poached chicken, because it’s so easy. Take a pot of water, throw in some aromatics (lemon, garlic cloves, cut onion, fresh herbs on stems), bring to a boil, place chicken in, bring back to a boil, cover and turn off heat and let sit for around 20 minutes (it’s very forgiving). Cool and cut/shred. Easy clean up, and perfect for things you’d use rotisserie chicken in.
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Skinless boneless breasts??
Yes, although it works for bone in breast (I don’t know it the time is longer). It’s pretty foolproof, and never dry.
I just saw a video for this viral pea salad. Apparently peas are having a moment!
I love peas in a salad anyway so I think I’d love this.
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I’ve been seeing the same. I am not a fan of peas.
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NYT Cooking just shared: 15 Ways to Turn Store-Bought Rotisserie Chicken Into a Great Dinner. I don’t know how to share it as a gift link.
See if this works. To be fair, many of the recipe ideas have already been posted here (enchiladas, white chicken chili, etc.)
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