Columbia Star

Star Chefs

No- Cook Meals from Rotisserie Chicken

Banh Mi

½ cup rice vinegar
¼ cup white sugar
¼ cup water
¼ cup matchstick-cut
carrots
¼ cup peeled and
matchstick-cut
daikon radish
¼ cup thinly sliced
white onion
1 skinless, boneless
chicken breast half
1 pinch garlic salt, or to
taste
Ground black pepper to
taste
1 (12 inch) French
baguette
4 Tbsp. mayonnaise
¼ cup thinly sliced
cucumber
1 Tbsp. fresh cilantro
leaves
1 small jalapeno
pepper, cut into
matchsticks
1 wedge lime

Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.

Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes.

While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.

Sprinkle chicken breast with garlic salt and pepper.

Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.

Place chicken on a cutting board. Cut into bite-sized pieces.

Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.

Lightly toast baguette under the broiler, 2 to 3 minutes.

Drain off excess vinegar mixture after vegetables have marinated.

To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeno. Squeeze lime wedge over fillings and cover with top half of baguette.

Cut into two 6-inch sandwiches to serve.

Chicken Chow Mein Salad

3 cups fresh spinach
1 (15 ounce) can
mandarin oranges,
drained
1 cup cubed cooked
chicken
1 cup chopped red
cabbage

2 stalks celery, thinly
sliced
½ cucumber, peeled
and diced
½ cup dried cranberries
½ cup chopped pecans
¼ cup thinly sliced
leeks

Combine spinach, oranges, chicken, red cabbage, celery, cucumber, cranberries, pecans, and leeks together in a bowl.

Ranch Chicken Tacos

½ cup ranch dressing
¼ cup sour cream
1 (1 ounce) packet taco
seasoning mix,
divided
1 Tbsp. mild chunky
salsa
2 cups shredded
rotisserie chicken
8 (6 inch) corn tortillas
Shredded lettuce
1 tomato, chopped
4 green onions, sliced
1 (4 ounce) can sliced
black olives
1 avocado—peeled,

pitted and diced
(Optional)
1 cup shredded Colby-
Monterey Jack
cheese

Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

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