Friday, January 13, 2012

Chicken Stack and 2 Types of Chicken Salad

 Tonight I picked up a rotisserie chicken at the store and premade 4 different meals with it 6.5 total servings!  (I use my foodsaver like it's going out of style. The cool thing is we have plenty of pre-portioned meals for lunches or quick dinners)

I learned how to throw together tomato sauce from my beautiful Italian mother. She used to start with tomato paste and go from there but when they came out with Ragu Robusto sauce, she would start with that as the base and add all the goodness. I love making my version of that sauce, but I'm just not there yet. I can't make it first, because it makes WAY too much sauce, but that's one thing I like to taste and taste and taste as I make it. Not worth it right now.

Well, recently I found this little jar of Wolfgang Puck Vodka Sauce that is really wonderful. It comes in a smaller bottle and I still doctor it up with garlic, onion, mushrooms, and a bunch of seasonings. But I have to admit, there is nothing wrong with that sauce right out of the bottle.

Tonight i just threw a plate on the foodscale and stacked the following on it:

2 oz of shredded rotisserie chicken
2 oz of vodka sauce - warmed up with a couple of chopped mushrooms and garlic
Topped with freshly grated Parmesan cheese
(spend the 5 bucks on a big hunk of parm, keep it wrapped tightly in your fridge - it's so worth it)

I pulled the rest of the chicken and divided it up. I didn't want the chicken to dry out too much, so I decided to dress it up a bit. Here are 2 different chicken salad recipes that I came up with:

Mexican Chicken Salad:
4 oz shredded Chicken
2 tablespoons of plain Greek Yogurt
Tablespoon of Taco Seasoning (more to taste)

Mix up the yogurt and taco seasoning to make a paste and mix with chicken until coated.
Tomorrow, I plan on serving 2 oz of this salad with cubed avocado and some of my favorite tamed jalapenos. Maybe even a touch of salsa.

Black Bean & Corn Salsa Chicken Salad:
2 heaping tablespoons of Black Bean & Corn Salsa
1 tablespoon of plain Greek Yogurt
Dash of Chili Powder
2 oz of rotisserie Chicken

Mix the salsa, yogurt and seasoning, pour over chunks of chicken and lightly toss (I just put the lid on the container and shook it up) This is what is pictured. 1.5oz of avocado, 2 oz of chicken and just a touch of sour cream, cheese and jalapenos


  1. Great ideas! I love using a rotisserie and making a lot of meals out of it. I also make a curry chicken salad with curry seasoning, LF Mayo, Greek Yogurt, tiny bites of green apples and a few tiny currants. Tastes really good as a lettuce wrap or on top of arugula or small greens. I am going to keep your ideas and store them away :) Mmm

  2. Yumm-O to all of the above!!! @ Lisa, yours sounds fabulous too!!! Keep them coming ladies!!! Gosh I thought I knew how to cook until I started reading what you guys dish up!!! Can't wait till next Friday when I get to Mushie foods and can try more of these great ideas out!!! @ mdlapband...feeling very good, healing well and all but some acid reflux things are wonderful..;)

  3. Sounds DE-LISH! I have never mixed greek yogurt in chicken salads - great idea!! xx