Not exact matches
I ate this quinoa salad with some salmon yesterday (soooo good) and plan on adding a little
rotisserie chicken to a
bowl of it today.
After you cook your
chicken (or pluck all the meat off a
rotisserie), plop into the
bowl of your standmixer, fitted with the paddle, and stir on low.
Shredded cold
rotisserie chicken on top
of a grain
bowl is disappointing, but toss it in a zesty dressing before adding it to your grain
bowl and it's a whole different story — a story that proves that you absolutely don't need to reheat
rotisserie chicken to bring it to delicious life.
Grocery store
rotisserie chicken, Qdoba
bowls, pickles, tons
of almonds and wings out the wazoo.
I decided to go one step even easier — and just set out
bowls of ingredients and let everyone make their own curry:
rotisserie chicken, unsweetened coconut, roasted cashews, blanched carrots and red potatoes.
All I do is chop up a couple
of cups
of rotisserie chicken and toss it in a
bowl with cream cheese, bacon, and diced tomatoes.