Meal-Plan Monday: Rotisserie Chicken Salads!

Rotisserie Chicken

  • 1 whole chicken (about 4-5 lbs.), insides removed
  • 1 T smoked paprika
  • 2 tsp salt
  • 1 tsp freshly-ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  1. Coat a crock pot with cooking spray.
  2. Mix together all spices and rub onto chicken. Place chicken into crock and cook on low for 8 hours.
  3. Allow chicken to cool and then remove chicken from bones.

 

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Chili Lime Salad

Dressing

  • 2 T lime juice
  • 2 T olive oil
  • 1 tsp cilantro
  • 2 cloves garlic minced
  • 1 T honey
  • Pinch of salt
  • 1 tsp chili powder

Salad

  • 2 cups lettuce or salad greens
  • 1 tomato, diced
  • 1 avocado, sliced
  • Dressing of choice
  1. In a bowl mix together the dressing ingredients; set aside.
  2. Mix together the salad ingredients, divide between two serving plates, and top with sliced chicken. Serve and enjoy!

 

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Chopped Thai Chicken Salad

Dressing

  • ¼ cup low-fat coconut milk
  • 2 T creamy peanut butter
  • ½ tsp garlic powder
  • 1 T lime juice
  • 1 tsp Sriracha
  • 1 teaspoon kosher salt (or to taste)

Salad

  • 2 cups of rotisserie chicken, cubed or diced
  • 2 cups chopped greens of choice
  • ½ cup Napa or red cabbage, chopped
  • ¼ cup bell pepper, chopped
  • ¼ cup tomatoes, diced
  • ¼ cup shredded carrots
  • ¼ cup unsalted peanuts
  • 1/2 cup chopped cilantro
  • 6 oz. cooked chicken or pork, optional
  1. Place all dressing ingredients in a blender and pulse until very smooth.
  2. Place salad ingredients into a large bowl, toss with dressing, and serve immediately!

Summer Chicken Detox Salad

Salad

  • 2 cups rotisserie chicken, sliced or cubed
  • 3 cups of kale leaves
  • 1 cup strawberries, quartered
  • ½ cup fresh blueberries, rinsed
  • 1 cup broccoli florets, bite-sized
  • 1 granny smith apple, cubed
  • ¼ cup sliced almonds
Vinaigrette
  • 2 T lemon juice
  • 2 T orange juice
  • 1 T honey
  • 1 T Dijon mustard
  • 2 T olive oil
  • ¼ tsp basil
  • Salt and freshly ground black pepper
  1. In a lidded container or jar, mix together dressing ingredients. Set aside.
  2. Place kale in a large bowl and drizzle dressing over top. Massage the kale 2-3 minutes, until leaves are slightly moistened.
  3. Add remaining salad ingredients to bowl and toss to combine.
  4. Serve and enjoy!

 

Berry Chicken Cashew Salad

  • 2 cups romaine lettuce, shredded
  • 1 cup shredded rotisserie chicken, cubed or diced
  • ¼ cup strawberries, quarters
  • ¼ cup blueberries or blackberries
  • 2 T cashews
  • 1 T feta cheese
  • 1 T dressing of choice (see below options

Kelly’s Strawberry Salad Dressing

  • ¼ cup strawberries, sliced
  • 2 T chopped walnuts
  • 2 T red wine vinegar
  • 1 T honey
  • ½ T Dijon mustard
  • 2 T olive oil

Poppyseed Salad Dressing

  • 2 T strawberry yogurt
  • 2 T Greek yogurt
  • 2 T milk
  • 1 T honey
  • 1 teaspoon coconut sugar
  • 1 T apple cider vinegar
  • 1 teaspoon poppy seeds
  1. Mix together salad dressing ingredients and set aside. Note: it will make more than needed for this recipe.
  2. Place salad ingredients in a large bowl and toss to combine. Place on a serving dish and drizzle with dressing of choice.
  3. Enjoy!

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Buffalo Ranch Chicken Salad

Salad

  • 2 cups shredded lettuce or salad greens
  • 1 cup shredded rotisserie chicken, cubed or diced
  • ¼ cup chopped celery
  • ¼ cup sliced carrots
  • ¼ cup cucumbers, sliced
  • ¼ cup tomatoes, diced
  • ¼ cup blue cheese crumbles
  • 2 T ranch dressing (see below)
Ranch Dressing, version 1
  • ¼ cup Greek Yogurt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp parsley
  • ¼ tsp dill weed
  • Pinch of salt and black pepper, to taste

Ranch Dressing, version 2

  • ¼ cup low-fat cottage cheese
  • 1 T Greek yogurt
  • 1 T unsweetened plain almond milk
  • 1 tsp lemon juice
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp dried dill
  • 1 tsp parsley
  • Salt and black pepper to taste
  1. Mic together all salad ingredients in a food processor or bowl. Set aside.
  2. Toss together salad ingredients and place in a serving bowl. Drizzle with dressing and enjoy!
  3. Note: serve dressing immediately or store in air-tight container up to 5 days (in refrigerator).
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