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Rotisserie chicken is a real kitchen hero because it’s so easy to use and so many things you can do with it.

If you’re short on time or want to save money on groceries, you can use leftover rotisserie chicken to make a lot of quick and easy meals. There are so many options, from filling soups to fresh salads to filling casseroles. These “leftover rotisserie chicken recipes” are great for making a tasty meal out of last night’s dinner. They save you time and money. Are you ready to use up all your leftovers? Let’s get started with some tasty and creative ideas!

Why Rotisserie Chicken is the Best Friend of a Busy Cook

Busy cooks need to find ways to save time in the kitchen without losing taste or nutrition. The rotisserie chicken is a real lifesaver for people who want to serve satisfying meals but have a lot going on. This is why rotisserie chicken is the best kitchen hack for busy people and families.
These simple and creative recipes will help you turn your leftover rotisserie chicken into tasty meals.

The Ease of Buying Rotisserie Chicken at the Store

One of the best things about rotisserie chicken is how easy it is to use. You can find these pre-cooked chickens at most grocery stores. They save you time by not having to do any prep work. You don’t have to marinate, season, or wait for rotisserie chicken to cook. It’s ready to eat as soon as you get it home. It’s an easy way to get protein when you’re short on time, whether you’re making dinner, packing lunches, or just want a snack.

How Rotisserie Chicken Can Help Cut Down on Food Waste

Rotisserie chicken is a great way to cut down on food waste. You can use every part of a whole chicken in different meals. Use the juicy breast meat for salads or sandwiches, the flavorful dark meat for soups and stir-fries, and the bones to make a tasty, healthy broth.
Leftover rotisserie chicken makes for easy dinners.

Tacos with chicken

• 1 lb (450g) chicken breasts or thighs without bones or skin
• 1 tablespoon of olive oil
• ½ teaspoon of garlic powder
• 1 teaspoon of chili powder
• 1 teaspoon of cumin
• ½ teaspoon of onion powder
• 1 teaspoon of paprika
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• The juice of one lime
• 8 small taco tortillas made of corn or flour
• Toppings (not required but suggested, such as lettuce, tomatoes, cheese, salsa, sour cream, or avocado)

How to Make Chicken Tacos (Step-by-Step)

1. Get the chicken ready: You can cut the chicken into pieces that are easy to eat or leave it whole (if you plan to shred it after cooking).
2. Season: Put the chicken in a bowl and toss it with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper until it is well coated.

3. Cook: Set a skillet over medium heat. Add the seasoned chicken and cook for 6 to 8 minutes, turning it every so often, until it is fully cooked (the inside should be 165°F/74°C). If you’re using whole pieces, shred them with two forks after cooking.
4. Add lime juice: Squeeze fresh lime juice over the cooked chicken and mix it in.
5. To warm up tortillas, put them in a dry skillet for about 30 seconds on each side, or wrap them in a damp paper towel and microwave them for about 30 seconds.
6. Make tacos: Put chicken and your favorite toppings on each tortilla.

How to Serve

For a full meal, serve your chicken tacos with sides like Mexican rice, refried beans, or a light salad made with cucumbers and avocados. You can even make them into taco bowls by putting rice or lettuce on top of the tortillas instead of the tortillas.

Chicken tacos are a great way to use up leftover rotisserie chicken and keep dinner fun and stress-free. They only need a few ingredients and are very easy to make.

Stir-Fry Chicken Quickly

Chicken stir-fry is the best quick and healthy dinner choice, and using leftover rotisserie chicken makes it even easier to make. This dish is ready in just 15 minutes. It has tender chicken and a colorful mix of fresh vegetables tossed in a tasty soy-based sauce. This recipe is very flexible and can be changed to fit your needs. It’s great for busy weeknights or when you want something light but filling.

• 1 pound (450 grams) of chicken breasts or thighs without bones or skin, cut into thin strips
• 1 sliced bell pepper
• 2 tablespoons of vegetable oil (or any oil for cooking)
• 1 medium onion, cut into slices
• 1 medium carrot, cut into thin strips
• 2 cloves of garlic, chopped up
• 1 sliced zucchini
• Grated 1-inch piece of fresh ginger
• 3 tablespoons of soy sauce (low-sodium is best)
• 1 tablespoon of oyster sauce (optional)
• 1 tablespoon of hoisin sauce (optional)
• 1/2 teaspoon of red pepper flakes (optional for heat)
• 1 tablespoon of lemon juice or rice vinegar
• 1 teaspoon of sesame oil
• 2 teaspoons of cornstarch (optional for thickening sauce)
• 2 tablespoons of water (if you’re using cornstarch)
• Rice that has been cooked (for serving)
• Sesame seeds (for decoration, optional)
• Chopped green onions (optional, for garnish)

How to do it:

1. To make the sauce, mix together soy sauce, oyster sauce, hoisin sauce, rice vinegar (or lemon juice), sesame oil, and red pepper flakes (if using) in a small bowl. If you want the sauce to be thicker, mix the cornstarch with 2 tablespoons of water in a separate bowl and put it aside.
2. Prepare the chicken: Put 1 tablespoon of vegetable oil in a big pan or wok and heat it over medium-high heat. Add the chicken strips and stir-fry them for about 5 to 6 minutes, or until they are brown and cooked through. Take the chicken out of the pan and put it aside.
3. Stir-fry the veggies: Put the last tablespoon of vegetable oil in the same pan. Add the ginger and garlic and cook for about 30 seconds, or until they smell good. Add the onion, bell pepper, carrot, and zucchini, and stir-fry for 3 to 4 minutes, or until the vegetables are soft but still crunchy.
4. Put the chicken and sauce together: Put the cooked chicken back in the pan with the vegetables. Put the sauce on top of the chicken and vegetables. If you are using cornstarch, this is the time to add the cornstarch-water mixture to the sauce to make it thicker. Stir everything together and cook for another 1 to 2 minutes, or until the sauce has thickened and everything is covered.
5. Serve: Put the stir-fry on top of the rice. If you want, you can add sesame seeds and chopped green onions on top.

Things to Try

• Add nuts: For a crunchy texture, add peanuts or cashews.
• Add chili flakes, sriracha, or a splash of chili oil to give it some heat.
• For a sweeter taste, use teriyaki sauce instead of soy sauce.
• Low-Carb Option: Serve the stir-fry over cauliflower rice or eat it by itself for a meal that is good for keto.

Chicken stir-fry is a great way to use up leftover rotisserie chicken because it has bright colors, strong flavors, and doesn’t take long to make.

Chicken Soup with Few Carbs

Low-carb chicken soup is a great choice when you want a warm, comforting meal that is also healthy and tasty. This soup is a great fit for a low-carb or keto diet because it combines the rich flavor of chicken broth with soft pieces of rotisserie chicken, fresh spinach, and cauliflower rice. It has a lot of flavor, is filling, and is hearty, so it’s a great choice for lunch or dinner any time of year.

• 1 pound (450 grams) of chicken breasts or thighs without bones or skin
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 cup of water
• Three cups of chicken broth (low-sodium is best)
• 1 medium zucchini, cut into small pieces
• 1 cup of cauliflower florets, either fresh or frozen
• Fresh parsley (optional, for garnish)
• 1 cup of spinach or kale (optional)
• ½ teaspoon of salt (or more to taste)
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• ¼ teaspoon of black pepper
• 1 bay leaf
• 1 tablespoon lemon juice (optional, for added flavor)

Directions

1. Cook the chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Put in the chicken breasts or thighs and cook for 6 to 8 minutes on each side, or until the chicken is golden and done. Take it out of the pot and let it cool down. Once cool, shred the chicken using two forks.
2. Sauté the vegetables: In the same pot, add diced onion and garlic. Sauté for about 2-3 minutes, until the onion becomes soft and translucent.
3. Make the soup base: Add the chicken broth and water to the pot with the onions and garlic. Stir in the zucchini, cauliflower, thyme, oregano, salt, pepper, and bay leaf. Bring the soup to a simmer and cook for about 10-12 minutes, or until the vegetables are tender.
4. Shred and add chicken: While the soup simmers, shred the cooked chicken. Add the shredded chicken to the pot and stir to combine.
5. Add spinach/kale (optional): If you’re using spinach or kale, stir it into the soup now and let it cook for an additional 2-3 minutes until wilted.
6. Finish and serve: Stir in the lemon juice (optional), taste for seasoning, and adjust salt or pepper if needed. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Serving Suggestions

Enjoy this low-carb chicken soup on its own for a light and nourishing meal, or pair it with a crisp green salad for a little extra crunch. If you’re feeding a mixed crowd, offer a side of crusty bread for those who aren’t counting carbs.

With its rich flavors, nourishing ingredients, and simple preparation, this low-carb chicken soup is a comforting way to use up leftover rotisserie chicken while staying true to your health goals. It’s a meal you’ll keep coming back to, especially on chilly days when you need something cozy and satisfying!

Chicken Salad

When you’re looking for a quick, healthy, and delicious low-carb lunch, chicken salad is the ultimate choice. It’s creamy, crunchy, and full of flavor, making it a go-to meal for busy weekdays or meal prep. By using leftover rotisserie chicken, you save time and effort while adding a depth of flavor that only perfectly roasted chicken can bring. Substituting Greek yogurt for mayonnaise keeps this dish light, tangy, and packed with protein, while fresh celery and a blend of spices add crunch and seasoning for a balanced bite every time.

• 4-6 cups mixed greens (optional, for serving)
• 2 cups cooked chicken (shredded or cubed; rotisserie chicken works great!)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ cup mayonnaise (or Greek yogurt for a lighter version)
• 1 teaspoon honey (optional, for a touch of sweetness)
• 1 celery stalk, finely chopped
• ¼ cup red onion, finely chopped
• 1 apple, diced (optional, for sweetness and crunch)
• 1/3 cup of grapes, cut in half (optional, for sweetness)
• Add salt and pepper to taste.
• 2 tablespoons of chopped fresh parsley (optional)

How to do it

1. Get the chicken ready: If you haven’t already, cook the chicken and cut it up or shred it. You can use leftover chicken, grilled chicken, or rotisserie chicken for convenience.
2. Make the dressing: In a medium bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, and honey (if using). Season with salt and pepper to taste.
3. Combine ingredients: Add the chicken, celery, red onion, apple, and grapes (if using) into the bowl with the dressing. Stir to combine, making sure the chicken and vegetables are well-coated in the dressing.
4. Garnish: Stir in fresh parsley for a burst of color and flavor, if desired.
5. Serve: You can serve the chicken salad on its own or over a bed of mixed greens for a heartier meal. Optionally, add some nuts like almonds or walnuts for extra crunch.

How to Serve Chicken Salad

• Lettuce Wraps: Scoop the chicken salad into crisp lettuce leaves (like romaine or butter lettuce) for a refreshing and low-carb wrap.
• Stuffed Avocados: Hollow out an avocado and fill it with a generous portion of chicken salad for a creamy, indulgent presentation.
• Cucumber Boats: Slice cucumbers lengthwise, hollow out the centers, and fill with chicken salad for a crunchy, handheld snack.
• Salad Bowl: Serve the chicken salad over a bed of mixed greens for a light and satisfying lunch.

Tips for the Best Chicken Salad

• Texture Balance: Aim for a good mix of creamy, crunchy, and chewy elements for the perfect bite every time.
• Flavor Boost: Add a splash of lemon juice or apple cider vinegar to brighten up the flavors.
• Cold is Better: Let the salad chill before serving to allow the flavors to meld together beautifully.
• Use Quality Ingredients: With such simple ingredients, the quality of your chicken and yogurt makes a big difference in the final taste.

Chicken salad is a classic dish that never goes out of style. By using rotisserie chicken and Greek yogurt, you can whip up a fresh, satisfying meal in minutes that’s as delicious as it is nutritious. Whether you’re packing it for lunch or enjoying it as a light dinner, this dish proves that healthy eating can also be incredibly flavorful!

Nutrition Information

Chicken Tacos

• Calories: ~250–300 per taco
• Protein: ~20–25g
• Carbs: ~15–20g (depends on tortilla size/type)
• Fat: ~10–15g

Chicken Stir-Fry

• Calories: ~300–350 per serving (about 1 ½ cups)
• Protein: ~25–30g
• Carbs: ~15–18g (mostly from veggies)
• Fat: ~10–12g

Low-Carb Chicken Soup

• Calories: ~150–200 per cup
• Protein: ~20–25g
• Carbs: ~5–8g (low because it skips pasta/rice)
• Fat: ~5–7g

Chicken Salad

• Calories: ~350–400 per serving (about 1 cup)
• Protein: ~25–30g
• Carbs: ~5–10g (depending on add-ins like fruit)
• Fat: ~20–25g (mostly from mayo or dressing)

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