[Liz]

Rotisserie Chicken Salad
Turn store-bought rotisserie chicken into a tasty dish.

Ing 1 cup mayo 1 minced gar/cl 1 tbl ea white vinegar, water 2 tsp sugar, 1 tsp ea whole grain mustard, Worc 1/2 tsp ea dried oregano, sriracha, s/p, 1/4 tsp onion powder 1/8 tsp paprika 5 c diced rotisserie chicken

Method Whisk mayo, garlic, vinegar, water, sugar, mustard, Worc, oregano, sriracha, s/p, onion powder, and paprika. Fold in diced chicken. Chill until serving.

Chef Notes: Rotisserie chicken is highly seasoned, so taste before adding s/p. Dice chicken into uniform pieces for best texture. Can adjust dressing ing to your taste. Allow to chill in the fridge for at least an hour before serving to let flavors meld. Enjoy it in lettuce wraps, on slices of bread or rolls for sandwiches, or with crackers. Fresh garlic and herbs make a big difference in flavor.

[Liz]

Rotisserie Chicken Soup with Tortellini
An easy, comforting meal, ready in an hour thanks to short cuts.

Ing 10 oz Rotisserie Chicken, shredded 4 c strong Chix broth 16 oz Water 4 Chix Bouillon Cubes 12 oz Carrots in rounds 8 oz Celery, sliced 8 oz Onion, diced s/p, 20 oz Cheese tortellini, refrigerated (not frozen) 1 Lemon

Method To stock pot add broth, bouillon cubes, shredded chicken, water, carrots, celery, onion, s/p. BTB then simmer 35 min til carrots soften. Add cheese tortellini; cook done 5-10 min. Squeeze in l/juice. Stir together and serve.