Leftover Chicken 5 Ways
Chicken is a healthy go-to food that works great for lunch or dinner. To cut down on fat, cook up breast meat (a.k.a. white meat) and get rid of the skin (most of the saturated fat is there). Next time you grill or roast some, make extra and try these tricks to stretch the leftovers into another meal.
Shred up leftover chicken (boneless or picked from the bone), toss with some small pasta and you’ve got a quick dinner the entire family will love. Add a few veggies from the fridge or freezer -- peas, bell peppers, carrots or even olives (my favorite) -- and you up the vitamin C and potassium. Try this pasta works warm or cold.
In about five minutes, you can mix your leftover chicken into delicious sammie. Instead of slices of whole wheat bread, try pumpernickel or rye bread or roll up a flour tortilla. I bulk up my sandwiches with fresh veggies such as arugula, tomatoes, peppers and onions, and then top with one or two spoonfuls of hummus or babaganoush (pureed eggplants).
How ‘bout a budget-friendly chicken salad? Of course, you don’t want to drown your chicken in gobs of mayonnaise. Instead, check out our ideas for lightened up versions of this easy dish.
Instead of toiling over the stove for hours, toss chicken pieces into some pre-made stock or broth with your family's favorite veggies -- presto, a perfect stew or soup in 30 minutes. Mix it up by adding beans, lentils, cabbage, collard greens or tomatoes.
Skip that drive-thru salad. Prep an easy lunch at home or on the go with sliced pieces of cooked chicken tossed on a bed of greens with two tablespoons of your favorite bottled vinaigrette (or make your own). Switch up those greens for a change of pace and different nutrients. Don’t forget a slice of bread or small roll on the side to balance it out.