Category: Rotisserie Chicken

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

Indonesian Chicken Salad

FOR THE SALAD 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken Salt freshly ground pepper (optional) 1 bunch scallions, white part and green, thinly sliced 1/4 cup slivered fresh mint leaves 1/4 cup chopped cilantro 1 small red bell pepper, cut in thin strips 1 serrano… Continue reading Indonesian Chicken Salad

Broccoli Salad With Garlic and Sesame

1 1/2 teaspoons red wine vinegar 1 teaspoon kosher salt, more to taste 2 heads broccoli, 1 pound each, cut into bite-size florets 3/4 cup extra virgin olive oil 4 fat garlic cloves, minced 2 teaspoons cumin seeds 2 teaspoons roasted (Asian) sesame oil Large pinch crushed red pepper flakes. In a large bowl, stir… Continue reading Broccoli Salad With Garlic and Sesame

Chili Garlic Spicy Noodles

8 oz noodles wide noodles preferred 2 tbsp neutral oil 6 cloves garlic 1 tsp red pepper flakes or to taste 2 tbsp soy sauce 1 tbsp gochujang optional 1 tbsp brown sugar Toppings (optional) toasted sesame seeds green onions sliced gochugaru Korean chili flakes Bring a large pot of water to a boil and… Continue reading Chili Garlic Spicy Noodles

Chicken and Cabbage Salad With Miso-Sesame Vinaigrette

8 ounces cooked, shredded chicken (about 2 cups) 1/2 cup Miso-Sesame Vinaigrette, plus more as needed 2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups) 1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers 8 small radishes, thinly sliced… Continue reading Chicken and Cabbage Salad With Miso-Sesame Vinaigrette

Miso-Sesame Vinaigrette That’s Good on Anything

2 medium garlic cloves, smashed with the side of a knife 1 small shallot, roughly chopped 2 tablespoons shoyu or tamari 2 tablespoons balsamic vinegar 2 tablespoons red or white wine vinegar 1 tablespoon light miso paste 1 tablespoon dark brown sugar 1/2 cup grapeseed, vegetable or canola oil 2 tablespoons toasted sesame oil 2… Continue reading Miso-Sesame Vinaigrette That’s Good on Anything

Rotisserie Chicken Salad With Greens and Herbs

Rotisserie chicken Arugula Scallions Cilantro Avocado Lime vinaigrette Pick up a heat-lamp roast chicken at the market on the way home — it’s O.K.! — and tear it apart to feed four, or half of it for two, shredding the meat with your fingers. Mix the chicken with a few handfuls of baby arugula, a… Continue reading Rotisserie Chicken Salad With Greens and Herbs

Buffalo Chicken Dip

1 tablespoon unsalted butter 2 cups shredded, cooked chicken 1/2 cup Buffalo-style hot sauce 1/2 teaspoon fresh lemon juice 1/4 cup sour cream 4 ounces cream cheese, cut into pieces and softened 1/2 cup freshly shredded white Cheddar cheese 1/4 cup crumbled blue cheese 1 1/2 teaspoons finely chopped chives, or to taste Celery sticks,… Continue reading Buffalo Chicken Dip

New Go-To Coriander Chutney with Peanuts

30g (1oz) raw, blanched peanuts 1 small onion, roughly chopped 2 garlic cloves, roughly chopped 2 green chillies, roughly chopped 40g (1 1/2 oz) fresh coriander leaves 20g (3/4 oz) fresh mint, leaves picked (stalks discarded) 1 teaspoon sugar 1/2 teaspoon salt juice of 1/2 lime 75ml (5 tablespoons) water Heat a frying pan, add… Continue reading New Go-To Coriander Chutney with Peanuts

Bok Choy Salad with Cucumber and Peanuts

3 tablespoons lime juice 2 tablespoons soy sauce 2 tablespoons grapeseed or other neutral oil 1/4 cup finely chopped fresh cilantro 2 teaspoons white miso 1 teaspoon finely grated fresh ginger Kosher salt and ground black pepper 1 Fresno OR jalapeño chili, stemmed and seeded, half minced, half thinly sliced, reserved separately 3 scallions, whites… Continue reading Bok Choy Salad with Cucumber and Peanuts

Thai Green Curry Noodle Soup

1 tablespoon olive oil 1–2 extra fat shallot, finely diced 1/4-1/2 cup green curry paste (start conservatively, or make your own below) 4 cups chicken or veggie broth optional additions(nice if using jarred curry paste) – 4 inch stock of lemongrass, smashed, 3-4 slices galangal, 4-6 kefir lime leaves 8 ounces optional chicken breast, sliced… Continue reading Thai Green Curry Noodle Soup

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Cucumber-Avocado Salad

2 scallions, trimmed then sliced crosswise 1/4-inch-thick Ice 1 pound cucumbers (such as 6 Persian or mini seedless, or 1 English) Kosher salt 2 very ripe avocados 2 tablespoons fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed Red-pepper flakes or hot sauce, for serving Transfer the scallions to a small… Continue reading Cucumber-Avocado Salad

Doctored Up Boxed Stuffing

2 6-ounce boxes chicken flavor boxed stuffing 6 tbsp butter 2 honey crisp apples, peeled and diced 1 onion, diced 1 tbsp fresh thyme leaves Black pepper, to taste 2 1/2 cups hot chicken broth/stock 1/2 cup scallions, mostly green tops, chopped Melt the butter. Add apples and onion and cook over medium heat for… Continue reading Doctored Up Boxed Stuffing

Green Bean, Artichoke and Radicchio Salad

8 ounces green beans Salt 1 head radicchio 1 (14-ounce) can artichoke hearts 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 lemon, halved Pinch of dried oregano Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a… Continue reading Green Bean, Artichoke and Radicchio Salad

Chicken Thukpa

2 medium tomatoes (10 ounces total), roughly chopped 1 (1-inch) piece fresh ginger, peeled 4 cloves garlic 2 to 3 serrano chiles, stemmed 2 tablespoons vegetable oil or another neutral oil 2 teaspoons cumin seeds 1 pound boneless, skinless chicken thighs 2 quarts low-sodium chicken stock 2 red bell peppers, seeded and coarsely chopped 1… Continue reading Chicken Thukpa

Hearty Bean Nachos With Spicy Salsa

FOR THE SALSA: 1 1/2 pounds ripe Roma tomatoes (about 5 or 6) 1/2 pound tomatillos (about 3 or 4), husked and rinsed 1 to 2 jalapeños, destemmed 1 to 2 chiles de árbol, destemmed 2 garlic cloves, peeled 1/2 cup coarsely chopped cilantro, leaves and upper stems, plus 1 cup reserved for garnish 1/8… Continue reading Hearty Bean Nachos With Spicy Salsa

Shortcut Chilaquiles

1 small red or yellow onion, thinly sliced into rings 2 tablespoons fresh lime juice, plus more if desired Kosher salt and freshly ground pepper 4 tablespoons vegetable oil 2 garlic cloves, thinly sliced 1 1/2 pounds tomatoes, cored and sliced into 1-inch wedges 1 small Serrano or jalapeño chile, seeds removed if you like,… Continue reading Shortcut Chilaquiles

Chilaquiles with Eggs

2 tablespoons bacon fat 1 tablespoon vegetable oil (or you can use all bacon fat) 4 to 6 dry tortillas, of the kind described as having ‘‘seen better days, quartered 3 cloves garlic, smashed and chopped 1/2 medium red onion, chopped small 1/2 red or yellow pepper, chopped small 1 to 2 teaspoons coarse salt,… Continue reading Chilaquiles with Eggs