‘In Char’s Kitchen’ Season 2 – Episode #8: Rotisserie Chicken Two Ways
Curried Chicken Salad With Prunes
If you’re a regular viewer of ‘In Char’s Kitchen’ – you know how much I LOVE sweet and savoury dishes. This chicken salad makes my taste buds and belly happy!!
1 (2 lbs/900g) cooked rotisserie chicken
½ cup (125 mL) prepared mayonnaise
1/2 cup (125 mL) roughly chopped green onion
½ cup (125 mL) roughly chopped pitted prunes (or dried fruit of choice: dried cranberries, raisins, sliced dried apricots, chopped (pitted) dates)
½ cup (125 mL) roughly chopped roasted red pepper (if using jarred – pat dry)
2 tbsp (30 mL) curry powder (*or to taste)
¼ cup (60 mL) roughly chopped fresh mint leaves
2 tsp (10 mL) minced fresh ginger
zest and juice of one lime
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
4 Brioche buns (or buns/bread of choice)
Remove meat (I eat skin too) from bones. Chop chicken and place in a large mixing bowl. Add remaining ingredients and stir until combined. Divide chicken salad evenly between buns. Makes about 3 cups (750 mL).
Chicken Tacos With Pineapple Salsa & Pickled Onions
Whip up a trendy food truck staple at home – for a third of the price.
Pickled Onions
1 cup (250 mL) white (or cider) vinegar
1/3 cup (75 mL) sugar
1 large red onion, thinly sliced
Place vinegar and sugar in a small sauce pot over medium heat. Bring to a boil and immediately remove from heat. Place sliced onions in a shallow dish and pour vinegar mixture over onions. Let stand for at least 30 minutes (stirring once or twice) or cover and refrigerate for up to one week.
Pineapple Salsa
1 cup (250 mL) each; diced pineapple and halved grape tomatoes
½ cup (125 mL) chopped green onion
1/2 cup (125 mL) chopped pickled onions (*recipe above)
1 clove minced garlic (*or to taste)
juice of half a lime
¼ tsp (1 mL) each; salt, cumin, chili powder and chili flakes
Toss together all ingredients. Cover and refrigerate until ready to assemble tacos.
Zesty Sour Cream
1 cup (250 mL) full fat sour cream
1/4 cup (60 mL) chopped fresh mint
1 clove garlic, minced
zest of one lime
hefty pinch cumin and chili powder
Stir together all ingredients and refrigerate until ready to assemble.
Chicken & Tacos
1 (2 lbs/900g) cooked rotisserie chicken
juice of one lime
1 tsp (5 mL) cumin
1/2 tsp (2 mL) chili powder
¼ tsp (1 mL) salt
6, 6-inch soft taco shells
Remove meat from bones and roughly chop. Toss chopped meat with lime juice, cumin, chili powder and salt until evenly combined.
Divide chicken mixture evenly between taco shells. Garnish each taco evenly with pineapple salsa and sour cream. Makes 6 tacos.
Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers IN Studio, Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.
Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
Follow Charmaine on:
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