Rotisserie Chicken Recipes

I am often left with half a rotisserie chicken (I buy a whole one and eat half for dinner when I'm in a rush!) and I'm not a huge fan of reheating it.  These are two recipes I use to make the most of "the other half",  so I don't waste my pricey Whole Foods chicken!

1. For lunches: "Cleaned up" Rotisserie Chicken salad

Ingredients: 1 cup greek yogurt, 1/2 Rotisserie chicken (skin removed and chopped in to pieces), 1 cup chopped celery, 1 small red onion chopped, 2 Tbsp deli style mustard, salt and pepper and garlic powder to taste.

Mix all ingredients in a large bowl. Makes about 4 cups (4 servings) of chicken salad.  I like to put mine on top of apple slices, on a salad, or in a sandwich for a yummy lunch!

2. For dinners or healing a cold or flu :-): Chicken and veggie soup

Ingredients: 1/2 rotisserie chicken (chopped-you can leave skin on or take it off, depending on preference), 2-3 cups chicken broth, 1/2 lb carrots, 1/2 lb celery, 1 onion, 2 garlic cloves,  1-2 leeks, salt and pepper to taste, oil (just enough to saute)

Sauté veggies in olive oil or coconut oil. Add broth and chicken. Cook on low for 1 hour. Serve on its own or mix in 1/2 cup rice per bowl (makes 3 large or 5-6 small bowls)