(Pictures illustrated copied by Dylla)
Extra chicken is one of the best leftovers to have after a meal as you can use it again and again in a wide variety of different recipes. Casseroles, salads, soups, side dishes, and sandwiches, both hot and cold, can all be made with a few cups of leftover cooked chicken.
Freeze or refrigerate cooked chicken in airtight containers that you can take out and use as needed. Add labels with dates so you will always know when the chicken was first cooked.
After making rotisserie chicken, for example, shred some and add it to already made soups, or make a new batch of homemade chicken noodle soup with vegetables like potatoes, onions, and carrots. Substitute the egg noodles for rice and you have a completely different type of delicious soup.
If you like spicy foods, consider making a few Mexican themed dishes with your leftover chicken. Tacos do not always have to be made from crumbled beef as shredded chicken along with a blend of cheese, black olives, onions, and green peppers can make for a delicious alternative. Use seasonings like cilantro, oregano, salt, and pepper and add sour cream, shredded lettuce, and chopped tomatoes for a filling meal.
For a really quick but tasty dish, process cooked chicken with mayonnaise or salad dressing and add in chopped celery and onions for an easy chicken salad you can serve with bread, rolls, crackers, and raw vegetables.
Chicken, Green Bean, and Red Potato Salad Recipe
What You Need
To make the dressing:
- 1/3 cup fresh parsley, coarsely chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 medium garlic clove, minced
To make the salad:
- 1 pound small red potatoes
- 1 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound green beans, cut diagonally
- 2 cups cooked chicken, cubed
- 2 tablespoons red onion, chopped
- 6 cups salad greens
How to Make It
Prepare the dressing first by mixing together the parsley, red wine vinegar, lemon juice, Dijon mustard, olive oil, salt and pepper, and the minced garlic. Stir the ingredients with a whisk to combine well then set aside.
Next, prepare the salad by placing the potatoes in a saucepan and covering them with water. Add the salt to the water and bring to a boil. Reduce the heat then simmer for about 10 minutes or until the potatoes are not quite yet tender.
Add the cut green beans and cook for an additional 3 to 5 minutes or until they are crispy and tender.
Drain all of the water and then rinse the vegetables with cold water thoroughly.
Cut the potatoes into 4 pieces each and combine with green beans, the cooked and cubed chicken, chopped onions, and salad greens in a large serving bowl.
Drizzle the dressing on top of the chicken, green bean, and red potato salad, toss gently to coat, and serve immediately.
You cannot go wrong when serving fried chicken to a crowd as it's easy to prepare and transport and uses few ingredients making it a cost effective option to consider. Make a simple oven fried chicken recipe with buttermilk and flour seasoned with kosher salt and black pepper for coating the chicken for crispy and delicious results. SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra |  |
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