One of my favorite weeknight time savers lately is to cook a chicken on the weekend and then divide the meat (and broth) between two easy meals through the week. While chicken and dumplings or enchiladas are always family favorites, sometimes I like to lighten things up with a chicken salad.
This salad is originally from Your Homebased Mom and I knew I would like it when she said it was from the Nordstrom Cafe. I have only eaten there once, but I remember my lunch being sooo good. The real star of this salad is the dressing. On another day we combined the dressing with some mayo and Greek yogurt and poured it over some chicken in a wrap. I love the taste of chipotles especially when they are combined with lime, honey and cilantro. This was super flavorful and just spot on.
Here is a yummy recipe for Herb Roasted Chicken. Another easy way to cook a chicken is to place the cleaned chicken in a dutch oven. Cover with water and simmer for about an hour and a half or until the chicken easily pulls apart. Let the chicken cool slightly and then place in the refrigerator for a few hours. When you are ready to use the chicken and broth you can skim the fat off the top and then shred the chicken. I usually make dumplings or chicken and noodles with the chicken and the broth. You can also cook the chicken like this with some veggies in the water for a little extra flavor. This is just how I like to do it. Doesn’t get much easier and it tastes delicious:-)
Some other great recipes from BWL if you need to use up leftover chicken:
Source: Adapted from Your Homebased Mom
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- 1 cup cilantro
- 2 -3 tsp chipotle chilies in adobo sauce, chopped small (depending on how spicy you want the dressing)
- ⅓ cup rice vinegar
- ¼ cup fresh squeezed lime juice
- 1 tsp minced garlic
- 2 tsp honey
- ½ tsp salt
- ¾ cup canola oil
- For Salad (Enough for the amount of salads you will be serving)
- Chopped Romaine and Iceberg Lettuce
- Pinto Beans – drained and rinsed
- Roasted and shredded chicken
- Shredded Monterrey Jack Cheese
- Crushed Tortilla Chips (we used baked blue corn chips)
- Chopped Tomato
- Frozen corn – thawed
- To prepare dressing roughly chop cilantro. Puree chilies in food processor and then add vinegar, lime juice, garlic, honey and salt. Blend and then slowly add the oil to to make an emulsion. Add cilantro and pulse until combined.
- Prepare salad and then toss with the dressing. Enjoy!