Ah, the fully cooked deli chicken! Seems we've all come to love it for its delicious, juicy meat and seasoned, crispy skin. Here are even more reasons to grab one – a bevy of tasty, creative suppers that come together in a flash, thanks to this delicious, ready-to-eat marvel.
Chicken Cashew Lettuce Wraps
Yield: 4 servings
• 1 tablespoon olive oil
• 1 tablespoon toasted sesame oil
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 – 3 cloves garlic, minced
• 1 pinch red pepper flakes
• 2 tablespoons minced fresh ginger
• 1 cup toasted cashews
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• Meat from 1 fully cooked deli chicken
• Lettuce leaves
In a large skillet or wok, heat olive oil and sesame oil over high heat. Add onion, bell pepper, and garlic and toss until onion begins to brown. Reduce heat to medium and add pepper flakes, ginger and cashews. Cook and stir 1 minute.
Stir in soy sauce, vinegar and cornstarch mixture and cook 1 minute. Remove from heat and stir in chicken. Serve in lettuce leaves.
Chicken Salad with Quinoa and Mixed Greens
Yield: 4 servings
2 cups quinoa
4 cups chicken stock
2 teaspoons salt plus extra for dressing
1/4 cup fresh lemon juice or white wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Black pepper to taste
1 tablespoon Dijon mustard
2/3 cup olive oil
Black pepper to taste
Meat from 1/2 fully cooked deli chicken
1/2 red bell pepper, thinly sliced
1, 5-ounce box mixed Baby Spinach and Baby Arugula Blend (Central Market)
1 small red onion, thinly sliced
1 cup crumbled feta cheese
In a saucepan, combine quinoa and chicken stock, and 2 teaspoons salt. Bring to a boil over medium heat; cover and simmer until all chicken stock is absorbed, about 15 minutes.
While quinoa is cooking, make dressing: In a small bowl, whisk together lemon juice, Dijon mustard and olive oil. Whisk in salt and pepper to taste.
Place cooked quinoa in a large bowl and add chicken meat, red bell pepper, spinach and greens, onion and feta cheese. Drizzle on dressing and toss to coat well. Serve immediately as a warm salad or refrigerate until chilled for a cold entrée.
Mediterranean Chicken Penne
Yield: 4 – 6 servings
1 tablespoon olive oil
2 cloves garlic, minced
1 quart cherry tomatoes, halved
1/2 cup brined pitted black olives
1 teaspoon dried Italian herb blend
1/4 cup chopped flat-leaf parsley
1 pound penne pasta, cooked according to package directions and drained
Meat from 1 fully cooked deli chicken
1/2 cup grated Parmesan cheese
In a large skillet, heat olive oil over medium heat. Add garlic and cook until soft. Add tomatoes, olives, and Italian herb blend and cook until tomatoes are heated through.
Stir in cooked pasta and chicken meat. Toss with Parmesan cheese.
