Tequila Lime Chicken Taco Salad

Left over rotisserie chicken,  shredded,  marinated in tequila and lime juice topping green lettuce and tortilla chips.

Rotisserie chickens are wonderful.  They taste great and are usually cheaper than whole chickens (at least here) that still need to be cooked. We try to pick up a rotisserie chicken once a month, or more, and this is one meal from the chicken.   Two meals (for 2) were just chicken and  sides. Then we had 2 meals (also for 2) of salads topped with chicken. Finally we were left with mostly carcass which I was able to pick off about 1 cup of meat.  This is what I used for our final meal (for 2) of tequila lime chicken taco salad.  I love that we can get 6 meals from a 6 dollar chicken.

If you follow this blog you know that I love taco salad. I think I could turn just about anything into taco salad. I also had avocados (from my 3 for $1 purchase that I mashed with lime and froze) that I planned to turn into guacamole so that sealed my decision.  Then I saw a bottle of tequila and some limes and my plain chicken taco salad morphed into tequila lime chicken taco salad.

Tequila Lime Chicken Taco Salad

Ingredients:

1/4 cup lime juice
1/8 cup tequila
Grated zest of 1 lime (optional)
1 Tbsp minced gatlic
1 Tbsp minced shallot(s)
Habanero flakes to taste (or cayenne, or hot sauce)
1 cup cooked, shredded chicken

Mix together all ingredients and place in a zipper bag and marinate for at least 1 hour.

Heat the chicken and marinade, in a frying pan over medium heat, until excess liquid evaporates (just a few minutes) and the garlic and shallots are cooked and fragrant

Serve chicken atop lettuce and tortilla chips with your favorite toppings. I used cilantro, green onions, tomatoes, jalapeños (for my husband), and guacamole.

Serves 2.  Finish with a shot of tequila or a Margarita :)

Enjoy.

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Chicken Tikka Masala

Roasted chicken in a spicy and creamy tomato sauce.  A great use for leftover rotisserie chicken.

My husband called to warn me he was bringing home a rotisserie chicken.  We don't eat chicken very often, it's just boring, but we love rotisserie chicken.  At $5.00 for a whole chicken that is moist and flavorful, what's not to love?  We had a couple of meals of just chicken with vegetables on the side, and then still had plenty of meat to pick off the bones.  I also save the carcass (freeze it) to make chicken stock.  For $5.00 this bird gets plenty of use.  I had close to 2 cups of chicken meat to use in this recipe and it made 4 servings.  We had 8 (4 for 2 people) meals from this chicken, it's hard to go wrong with that.  I told hubby to bring home rotisserie chicken whenever he feels like it.

Ingredients:

2 Tbsp garlic, minced
2 Tbsp ginger, minced
2 chilies, minced
1/4 tsp red chili powder
2 tsp paprika
2 tsp garam masala
1/2 tsp turmeric
1 tsp coriander

1-2 Tbsp cooking oil
1/2 tsp cumin seeds
1 onion, chopped
1-6oz can tomato paste
1-14.5oz can diced tomatoes, drained
2 cups cooked chicken, torn
1 cup cream (I used kefir)

Heat a large skillet over medium heat.  Add oil (I used coconut oil) and cumin seeds until the seeds sputter.

Then add the ginger, garlic, and chili until they soften and are fragrant (about 1 minute).

Next add the onions and cook, stirring, until soft and translucent.  Add the tomato paste and spices, mixing thoroughly and then the diced tomatoes and chicken.

Last, add the cream (I used kefir or use yogurt or sour cream you could also use milk it just won't be as creamy) and mix well.  Allow to simmer over low heat until the chicken is warmed through and sauce it to your desired thickness.  Add salt to taste and a bit of honey if it is too sour.

Serve over rice with cilantro on top.  Flatbread and green vegetables make a great side.  Serves 4.

Enjoy.

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