
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:
- Add chicken to a bowl.
- Dice onion and celery and add to bowl. Peel garlic and either mince fine or use a garlic press to mash cloves.
- Add eggs and mash with a fork.
- Add Greek yogurt, thyme and seasoning. Mix well, then store in a container.
- 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:
- Cut a large sweet onion in half. Peel each half and thinly slice it.
- 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.
- Once onions are caramelized, add chicken, bbq sauce and seasoning.Add a pinch of water and cook for 3-5 minutes until well incorporated.
- 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