Posts Tagged ‘rotisserie chicken’

A personal chef. I don’t have one but if I did, I’d eat healthy meals 19 out of 21 in a week. The other two would consist of Twin Bing candy bars, pepperoni and green olive pizza, Caribou Campfire Mochas, Potato Olés with nacho cheese, fettuccine Alfredo, crusty bread slathered with butter, and a towering stack of bacon.

chicken chickpea cilantro salad_1649

My lame excuse for not eating healthy, other than not having a personal chef, is that it seems it takes extra time to plan and prepare healthy meals. But lately my sister Kalli has been influencing me to embrace smarter health habits so I’m experimenting ways to get my salt and savory fix without dipping seasoned fried potato rounds in nacho cheese sauce containing 12,032 (give or take a few) calories per one-ounce Solo cup.

My sister Kalli developed a chicken chickpea cilantro salad based on a deli dish from Pomegranate Market in Sioux Falls. You only need 26 minutes, rotisserie chicken, one can of chickpeas, a bunch of cilantro, red onion, your favorite low-carb low-sugar oil & vinaigrette dressing, lettuce, and low-carb tortillas.  

We’d still rather eat King Bings and drink a bottle of Stella Rosa and a six-pack of Angry Orchard. (A bunch of grapes and six apples a day, right?)

King Bings

Here’s where the 26 minutes comes in. I live five miles from the nearest store so it would take me almost as much time to drive to town, buy a King Bing, and zip back home as it would for me to make chicken chickpea cilantro salad. I timed myself, lallygaggingly preparing the salad, and it only took 26 minutes from the time I took the rotisserie chicken out of the fridge to the time I rolled my first tortilla.

bike on wind tower road

My sister has also inspired me to incorporate more active minutes in my day. Maybe if I ride my bike to town and back I’ll deserve a King Bing?

chicken chickpea cilantro salad

Wrap it, spread it, or roll it – this salad is good on crackers, rolled up in lettuce, stuffed into a tortilla, or just by the spoonful. What are some foods that make healthy eating choices easy for you?

Chicken chickpea cilantro salad

The following are the measurements from my sister. I used an entire rotisserie chicken breast so I added extra onion, cilantro, and dressing. The way I did it, it made approximately four cups of salad.

4 ounces rotisserie chicken, shredded

1 can chickpeas, drained and rinsed

2 teaspoons cilantro, chopped

1/4 cup red onion, finely diced

3 tablespoons olive oil & balsamic vinaigrette dressing or marinade (low-carb, low sugar)

low carb, low sugar tortilla wraps (We love Tumaro’s Low-in-carb Let’s Skip The Sandwich tortillas)

lettuce (optional)

Mix together the chicken, chickpeas, cilantro, red onion, and dressing. Roll onto tortillas or lettuce or spread on crackers. Store in refrigerator.


Healthy wishes,



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Every time I shred a rotisserie chicken, I wonder why I’m not vegetarian. So you can guess I’m not down with gnawing on hot wings because of the bones. And I don’t like dark meat.

But I love buffalo chicken – boneless buffalo white chicken with ranch dressing, buffalo wraps, buffalo chicken salads, the list goes on. But those dishes are often served with tangy blue cheese, not ranch dressing. That’s why this spicy, oh-so-creamy dip is a top pick for people who love ranch dressing with their fiery buffalo chicken, and people you’d never catch at the dinner table with an animal bone in their hands.

Buffalo ranch chicken dip | Random Sweetness Baking

You’ll enjoy this dip hot or cold. I mostly like it hot on tortilla chips and Jason likes it more as a cold spread. At least we agree on our favorite tortilla chips; the same big, salty ones we use to scoop up hearty Chicken Black Bean Salsa.

Although this dip has never made it past the chips in our house, it is addicting and you may find yourself craving it every day for every meal. Of course you could wrap it up in a morning burrito, but here are some ideas to use this dip in recipes that will carry you through evening meals and midnight snacks:

  1. Grilled [buffalo chicken] cheese sandwiches
  2. Tower of buffalo chicken nachos with veggie toppings
  3. Buffalo chicken panini
  4. Buffalo chicken & ranch quesadilla
  5. Enchiladas with creamy buffalo chicken ranch filling
  6. Croissant roll-ups
  7. Buffalo chicken taquitos
  8. Buffalo chicken pizza, topped with crunchy vegetables and baked ’til hot and bubbly

Here’s how you make my favorite buffalo ranch chicken dip:

In a large pan over low heat, slowly melt the cream cheese, stirring until silky and melty. You don’t want any chunks of cream cheese. Keep in pan on low.

melted cream cheese_4101

In a bowl, stir together the wing sauce and the ranch dressing.

ranch and wing sauce

Add to the melted cream cheese and stir until everything is mixed together well.

cream cheese dip

Add the shredded cheeses to the pan and stir with a wooden spoon until the cheese is melted and the dip is well combined.


Toss in the shredded chicken and stir.

toss in the chicken

Buffalo Ranch Chicken Dip

2 (8-ounces each) packages cream cheese

1 (12-ounce) wing sauce (I use Hooters wing sauce, medium, because I’m kinda wimpy that way, but your sauce can be a heat factor of hell’s deepest pit or whatever you can handle without needing flame retardant clothing)

1 cup prepared ranch salad dressing (I use Hidden Valley, but I swear one of these days, I’ll think ahead and make homemade ranch dressing using this recipe from Ree Drummond a.k.a. The Pioneer Woman.)

1 (8-ounce) package Monterey Jack cheese, shredded

1 (8-ounce) package Colby-Jack cheese, shredded

1 rotisserie chicken, shredded (approximately 1-1/2 cups chicken)

tortilla chips or crackers

  1. In a large pan over low heat, slowly melt the cream cheese, stirring until creamy and melty. You don’t want any chunks of cream cheese. Keep in pan on low.
  2. In a bowl, stir together the wing sauce and the ranch dressing. Add to the melted cream cheese and stir until everything is mixed together well.
  3. Add the shredded cheeses to the pan and stir with a wooden spoon until the cheese is melted and the dip is well combined.
  4. Toss in the shredded chicken and stir.

The dip is done. Here’s where you get to decide what you want to do with it. I usually eat some now. And then I put it in a big bowl with a lid and put it in the refrigerator. If it’s a casual weekend around the house, Jason will eat it when it’s cold and I’ll reheat some on the stove and eat it again. And again.

If I’m bringing the dip to a party, I’ll keep it hot in a crockpot. If I’m entertaining at home, I’ll either bake it at 350° until it gets a hot, bubbly crust, or serve it sizzling from a crockpot.

Any way you serve it, this is what it will look like when you’re done.

buffalo chicken dip all gone

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It’s a mystery to me why chicken noodle soup warms the soul and seems to have healing powers that even the kids recognize. The first time I made a batch of homemade chicken noodle soup, my son happened to be sick. But after he ate the soup, he felt so much better that he started calling it magic chicken noodle soup. Hmmm. Sounds like the making of a new children’s book…

Now, I use store-bought chicken broth so it’s not truly homemade soup. But, it’s better than any canned soup, and with the fresh carrots and celery, it’s a meal you’ll be happy to serve your family. (Just don’t forget the dash of magic.)

{Chicken Noodle Soup}

2 to 3 cups cooked chicken (1 large rotissarie chicken shredded, OR 1 pound unbreaded chicken breasts cooked and shredded)

3/4 cup diced carrots

1/2 cup diced celery

1/4 finely diced white or yellow onion (If you use a red onion, the kids will “see” it floating in the soup and the soup will lose all of its magic.)

2 Tablespoons butter

10 cups (80 ounces) chicken broth

1 teaspoon dried marjoram

1 teaspoon dried thyme

1-1/2 teaspoons salt

1/8 teaspoon pepper

3 cups uncooked medium egg noodles

Cook egg noodles according to package directions. Drain, dump into a large soup pot and set aside.

In a large saucepan over medium heat, saute the carrot, celery and onion in butter until tender.Stir in chicken, seasonings, and 4 cups of the broth. Bring to a boil. Pour the soup into the large soup pot and add the remaining 6 cups broth. Cook 15 minutes or until completely heated through. Makes 12 servings.

This recipe makes a large enough batch for a couple of family meals and a few lunches.

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