Dishing up Easy Recipes and Forkin' Fun

4 Delicious Ways to Use Rotisserie Chicken

With 6 kids between us (and that doesn't include our hungry husbands), we're all about taking shortcuts in the kitchen! Our favourite way to cut our cooking time? It's none other than using rotisserie chicken from the local grocery store. The recipes are endless with this bird but here are our favourites: Chicken Rice Bowl, Vegetable & Chicken Stir Fry, BBQ Chicken Nachos, and Grilled Cheese.


Creamy Salsa Dressing
½ cup sour cream
½ cup salsa
¼ cup mayonnaise
1(127mL/4.3oz) can chopped green chili peppers
1 lime, juiced
1 tbsp sugar
½ tsp ground cumin
¼ tsp ground chili powder

Rice and Beans
2 cups long grain rice, rinsed and drained
4 cups chicken broth
1 tsp ground cumin
½ tsp chili powder
½ tsp kosher salt
1 cup canned black beans, rinsed and drained
1 tbsp fresh lime juice
2 tbsp chopped fresh flat-leaf parsley

3 deli-roasted chicken breasts, shredded
2 cups chopped romaine lettuce
1½ cups halved cherry tomatoes
1½ cups shredded Monterey Jack cheese
1 cup sweet corn kernels, fresh or frozen (thawed)
1 large ripe avocado, sliced

Nacho chips, for garnish
Lime wedges, for garnish


1) To prepare the dressing, in a medium bowl, whisk sour cream, salsa, mayonnaise, chopped green chilies, lime juice, sugar, cumin and chili powder until well combined. Cover and refrigerate until ready to use.
2) For the rice, in a large saucepan, combine rice, chicken broth, cumin, chili powder and salt. Bring to a boil, reduce heat to low and stir in black beans. Cover and simmer for 15 minutes, until the rice is tender. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and chopped parsley. Set aside until ready to assemble bowls.
3) To assemble, divide rice between 4 serving bowls. Top with shredded chicken, chopped lettuce, tomatoes, shredded cheese, corn and avocado. Drizzle dressing over and garnish with nacho chips and lime wedges.

Serves 4