Here’s a little pro tip for you- rotisserie chicken costs less per ounce than frozen boneless skinless chicken breast. Not much less, only about 2 cents per ounce, but that’s pure meat, like, after you…. Peel? De-meat? Unbone? Shuck? (There’s a better word for this that I can’t quite reach) There are approximately 2 lbs of meat on each chicken. Meat that has already been prepared. Meat that has already been prepared better than I could have prepared it. And at SAMs club, they only cost $5, coming in at just 12 cents per pound. I love buying a rotisserie chicken, peeling (?) it, and putting it in the freezer in 2 cup portions. One thing we use it for is salsa chicken. It’s an easy dinner made easier. This recipe makes a lot, for the two of us. We use it for quesadillas, lettuce wraps, on top of rice, and nachos.
1 cup chicken, cooked and shredded (if using frozen, you can Boil it and then shred)
Salsa (recipe below) 3/4 cup
1/4 cup chicken broth (water or veggie broth works)
1 can of green chilles (optional)
1/2 packet taco seasoning (I use a mix found here: http://www.thegardengrazer.com/2012/04/taco-seasoning.html?m=1 Because it’s gf)
Ranch seasoning to taste (on my home made mixes page if you need it soy free)
Dump all ingredients into a sauce pan and mix and shred. Let simmer until liquid thickens.
My husband loves making salsa. And I love that my husband loves making salsa. This is the first one he ever made and it’s kind of one of our dietary staples now.
2 cans Rotel chiles and tomatoes mild
2 cans fire roasted tomatoes
Roast the jalapeños before hand. This is optional but we like that taste. You can do this by broiling in the oven or cooking on the grill. Wrap them in tinfoil and put in the fridge to sweat. About an hour later, peel the jalapeños, and dice along with the onion. Put all cans of tomatoes, jalapeños and onions into the blender. Blend til smooth. Add cilantro (stems cut off) and lime and blend again. Salt to taste.