Tags: chicken

Have Left Over Rotisserie Chicken?

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Jayne

I’m so excited because I found a new recipe that has avocado in it and I love avocado!!!

Besides being a healthy item, this recipe can be served as a great appetizer, a light easy dinner or a great healthy snack for the kids. This is so quick to make and I served it for an appetizer at a party I was invited to and it was the hit of the party.

I purchase rotisserie chicken on a regular basis and never know what to do with leftover chicken and now this is the perfect recipe to use up your leftovers.

Get the recipe for these awesome Chicken Avocado Salad Roll Ups here! 

This is such a great treat….enjoy!!!

Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Dijon Crusted Chicken Breasts

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Chicken and Cashew Salad

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Chicken and Cashew Salad

Ingredients: 

  • 2 Cups Rotini Pasta, al dente
  • 1 Cup Fresh Peapods, cut into 1 inch pieces
  • 3-4 5 Oz. Cans Hormel Chunk Chicken, drained and flaked
  • 1/2 Red Onion, chopped
  • 1/2 Cup Shredded Carrots
  • 1 Cup Salted Cashews
  • 1 Cup Mayonnaise
  • 1/2 Cup Packed Brown Sugar

Directions: 

  1. Cook rotini according to package directions, drain & cool. 
  2. In large bowl, toss together rotini, peas, carrots, onion, cashews and chicken. 
  3. In separate bowl, combine mayo and brown sugar; mix well. 
  4. Pour dressing into other bowl and stir to coat evenly. 

Tip – If prepping ahead of time, wait to add cashews until ready to serve to keep them crunchy! 

*Adapted From Hormel

Italian Roasted Chicken Leg Quarters

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Italian Roasted Chicken Leg Quarters

Ingredients:

  • 2 chicken leg quarters
  • 2 Tbsp butter, melted
  • ¾ tsp Italian seasoning
  • ¼ tsp kosher salt
  • ¼ tsp crushed red pepper
  • 1 Tbsp lemon juice
  • Lemon slices and fresh rosemary sprigs, for garnish (optional)

Directions: 

  1. Preheat oven to 425 degrees F. Lightly oil a baking dish.
  2. Place chicken leg quarters skin-side-up in baking dish. Brush with melted butter.
  3. In a small bowl, combine Italian seasoning, salt and red pepper. Sprinkle seasoning mixture over chicken. Drizzle with lemon juice.
  4. Bake for 50-60 minutes (uncovered), until internal temperature reaches a minimum of 165 degrees F,  chicken is no longer pink and juices run clear.

BBQ Pulled Chicken

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BBQ Pulled Chicken

Ingredients: 

  • 3 pounds boneless skinless chicken breast
  • 1 16-oz. bottle BBQ xauce
  • ½ cup Italian Dressing
  • ¼ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 package of buns

Directions: 

  1. Place chicken breasts in 6-quart slow cooker.
  2. Mix together remaining ingredients and pour over chicken.
  3. Cook on high for 3-4 hours or on low for 6-8 hours.
  4. Remove chicken and shred with a fork. Place back in slow cooker to coat with sauce.
  5. Serve on buns.

*Recipe adapted from Sweet Baby Ray’s