Rotisserie Chicken recipes

Rosemary Chicken Salad

Serves 5                time 1o minutes


3  cups  chopped roasted skinless, boneless chicken breasts (about 3/4 pound)

1/3  cup  chopped green onions

1/4  cup  chopped smoked almonds

1/4  cup  plain fat-free yogurt

1/4  cup  light mayonnaise

1  teaspoon  chopped fresh rosemary

1  teaspoon  Best Yet brand Dijon mustard

1/8  teaspoon  salt

1/8  teaspoon  freshly ground black pepper

10  slices Bruno's Bakery whole-grain bread


Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

Chicken and Strawberries over Mixed Greens

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)


2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breasts)

2  cups  quartered small strawberries (about 1 pint)

1/3  cup  finely chopped celery

1/3  cup  finely chopped red onion

2  tablespoons  golden raisins

1  tablespoon  sesame seeds, toasted

1  tablespoon  chopped fresh or 1 teaspoon dried tarragon

1  tablespoon  extra-virgin olive oil

1  tablespoon  balsamic vinegar

1/2  teaspoon  paprika

1/8  teaspoon  salt

1/8  teaspoon  black pepper

4  cups  gourmet salad greens

PreparationCombine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.

Roasted Chicken and Summer Veggie Pizza


1  teaspoon  olive oil

1  red bell pepper, cut into 1/4-inch strips

1/2  small red onion, thinly sliced

1  cup  sliced mushrooms

3/4  teaspoon  dried Italian seasoning

1/4  teaspoon  salt

4  garlic cloves, minced

1  (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

1  cup  chopped skinless, boneless rotisserie chicken breast meat

1  cup  (4 ounces) preshredded Best Yet brand mozzarella cheese

3  plum tomatoes, cut into (1/4-inch-thick) slices

Cooking spray

3  tablespoons  finely chopped fresh flat-leaf parsley


Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add bell pepper, and onion; sauté 3 minutes .Reduce heat to medium. Add mushrooms, and cook 3 minutes, stirring frequently. Add Italian seasoning, salt, and garlic; cook 1 minute, stirring constantly. Remove from heat.

Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1/2-inch border. Arrange the chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375° for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley.