In the age of working from home, I still find that taking time for lunch is essential. I like to maximize that time so having simple and quick lunches are helpful. I like to buy the precooked shredded chicken that most stores have available these days in the cooked food section, and repurpose it. It’s great for a batch of chicken salad or for the makings of a bbq chicken sandwich or taco which can both be prepared ahead of time over the weekend. I made both this week for salads, wraps and sandwiches. Check out the recipes below. 

Chicken Salad

Ingredients:

1 lb shredded chicken

1/2 cup diced celery

1/2 cup diced onion

3 cloves pressed garlic

6oz plain Greek yogurt

2 boiled eggs (optional)

1 tsp fresh or dried thyme 

Salt and pepper to taste

Directions:

1. Add chicken to a bowl. 
2. Dice onion and celery and add to bowl. Peel garlic and either mince fine or use a garlic press to mash cloves.
3. Add eggs and mash with a fork. 
4. Add Greek yogurt, thyme and seasoning. Mix well, then store in a container.
5. Enjoy.

BBQ Chicken 

Ingredients:

1 lb shredded chicken

1 cup sliced onions

1 cup of water

1 tsp olive or avocado oil

1/4 cup bbq sauce of choice

1 tsp onion powder

1 tsp garlic powder

 1 tsp cayenne

Directions:

1. Cut a large sweet onion in half. Peel each half and thinly slice it. 
2. Add onion to a large skillet with 1/2 cup of water over medium heat. Let water cook out, stirring occasionally to help onions soften. Add remaining water and oil and reduce heat. Cook for 7-10 minutes to caramelize onions.
3. Once onions are caramelized, add chicken, bbq sauce and seasoning.Add a pinch of water and cook for 3-5 minutes until well incorporated.
4. Store in a container and enjoy.

Ways to Enjoy

• BBQ chicken: is great with sliced tomatoes and pickles on a sandwich or as a taco with mixed salad greens.
• Chicken salad: goes great as a wrap with mixed greens, cucumber and tomato; great on top of a salad; can be scooped with crackers or chips