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
- In a small frying pan cook the bacon until it is crispy.
- Strain off half the bacon fat and return to heat.
- Add the shallots and garlic and cook for 1 minute.
- Remove from heat and add the mustard, vinegar and oil whisking constantly. Season to taste.
- 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
- Sauté the onion, garlic in the olive oil for 2 minutes on medium heat.
- Stir in the chili powder and other spices and cook for 1 minute.
- Add the chicken broth and boil for 10 minutes.
- Purée, then simmer until thick.
- Stir in 3 cups shredded cooked chicken.
- 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
- 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
- Mix all ingredients together well, and drizzle over taco

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
- In a pot on medium heat add the butter and sauté all the vegetables for 6 minutes.
- Add the chicken stock and reserved cobs and bring to a boil. Simmer for 15 minutes.
- Remove corn cobs.
- 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
- Bring 6 quarts of salted water to a boil. Cook pasta for 8 minutes or until al dente.
- 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.
- Add the chicken stock and thyme. Simmer for 2 minutes then add the cream.
- Bring to a boil and add the peas and chicken. Cook until the sauce thickens (about 3 minutes).
- Add the cooked pasta, scallions and juice of 1/2 lemon and toss well, season with salt and pepper.
- Place in serving bowl and grate Parmesan cheese over top.