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We get it – you don’t always have time to dabble in the kitchen, especially with a hundred things on the go all week long. But what if you could take one staple item – say, an entire roasted chicken – and suddenly have four different meals all in one? Suddenly weekday meals don’t seem so clucking impossible. Before you go crying fowl, we’ve collected four fool-proof recipes from celebrity chef Andrea Nicholson that hail from – you guessed it! – one chick.

Rotisserie chicken salad with warm bacon vinaigrette

Serves 4

What you need

  • 3 cups rotisserie chicken, chopped
  • 3 cups arugula
  • 2 heads radicchio
  • 8 oz. blue cheese, crumbled
  • 1 cup walnuts, crumbled
  • 1 apple, thinly sliced

What to do

Toss all ingredients and assemble in a bowl. Drizzle vinaigrette over and serve.

Smoked bacon vinaigrette

What you need

  • 4 strips bacon, diced
  • 1/2 shallot, sliced into rounds
  • 1/2 cup olive oil
  • 1/4 cup sherry vinegar
  • 1 tsp dijon mustard
  • 1/2 clove garlic, minced
  • salt and pepper

What to do

  1. In a small frying pan cook the bacon until it is crispy.
  2. Strain off half the bacon fat and return to heat.
  3. Add the shallots and garlic and cook for 1 minute.
  4. Remove from heat and add the mustard, vinegar and oil whisking constantly. Season to taste.
  5. Drizzle the warm vinaigrette over salad and serve.

Ancho chili “braised” rotisserie chicken tacos

Serves 4

What you need

  • 2 chicken breasts (rotisserie cooked), shredded
  • 12 flour tortillas
  • 1/2 white onion, minced
  • 4 cloves garlic
  • 1/2 can, diced tomatoes in juice
  • 2 tbsp ancho chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne powder
  • 1/2 tsp cumin powder
  • salt and pepper to taste
  • 1 tsp olive oil
  • 2 cups chicken broth

What to do

  1. Sauté the onion, garlic in the olive oil for 2 minutes on medium heat.
  2. Stir in the chili powder and other spices and cook for 1 minute.
  3. Add the chicken broth and boil for 10 minutes.
  4. Purée, then simmer until thick.
  5. Stir in 3 cups shredded cooked chicken.
  6. Serve in tortillas.

Jicama Pineapple Slaw with Srirachia Mayo

What you need

  • 1/2 jicama, shredded
  • 1/4 pineapple, julienned
  • 1 lime, juiced & zest
  • 1 tbsp vegetable oil
  • 1 tbsp cilantro, chopped
  • salt and pepper to taste

What to do

  1. Mix all ingredients together well and serve immediately on taco.

Srirachia Mayo

What you need

  • 1/4 cup srirachia sauce
  • 1 cup mayonnaise
  • 1/2 tsp honey
  • 1/2 lime, juice
  • salt and pepper to taste

What to do

  1. Mix all ingredients together well, and drizzle over taco
1 Chicken 4 Meals

Sweet corn and rotisserie chicken s

    oup

Serves 4

What you need

  • 10 cups chicken stock
  • 2 cups rotisserie chicken, chopped
  • 2 cobs corn, kernels removed (reserve cobs)
  • 2 tbsp unsalted butter
  • 1-2 jalapeno, sliced thin
  • 1 medium onion, diced small
  • 2 stalk celery, diced small
  • 2 cloves garlic, minced
  • 1 tbsp cilantro, chopped
  • 1 tbsp cajun spice blend (optional)

What to do

  1. In a pot on medium heat add the butter and sauté all the vegetables for 6 minutes.
  2. Add the chicken stock and reserved cobs and bring to a boil. Simmer for 15 minutes.
  3. Remove corn cobs.
  4. Garnish soup with cilantro

Egg noodles with rotisserie chicken, peas and mushrooms

Serves 4

What you need

  • 2 lb. pasta, linguine or taglietelle preferred
  • 3 tablespoons extra-virgin Olive Oil
  • 1½ pound fresh oyster mushrooms, cleaned, trimmed and sliced
  • 4 garlic cloves, peeled and lightly crushed
  • 2 shallots, sliced
  • 1 cup chicken stock
  • 2 1/2 cups cream (35%)
  • 2 cups rotisserie chicken, chopped
  • 3/4 frozen peas
  • 3 sprigs thyme
  • Salt & black pepper to taste
  • 3 tablespoons unsalted butter
  • ½ cup Parmigiano-Reggiano, grated
  • 1 lemon
  • 1/2 cup scallions, chopped
  • 3 tbsp unsalted butter

What to do

  1. Bring 6 quarts of salted water to a boil. Cook pasta for 8 minutes or until al dente.
  2. In a large skillet, heat 3 tablespoons of the oil over medium heat. Add the garlic, shallots and cook for 2 minutes. Add the mushrooms and toss them in the hot oil. Sauté the mushrooms for about 4 minutes or until tender.
  3. Add the chicken stock and thyme. Simmer for 2 minutes then add the cream.
  4. Bring to a boil and add the peas and chicken. Cook until the sauce thickens (about 3 minutes).
  5. Add the cooked pasta, scallions and juice of 1/2 lemon and toss well, season with salt and pepper.
  6. Place in serving bowl and grate Parmesan cheese over top.