Rotisserie Chicken and 4 Ways to Use It

Rotisserie chickens are a great way to stretch your food budget as most stores sell them for less than $10. How popular are rotisserie chickens? Well, Costco sells an estimated 157,000 of them a day. That’s a lot of chicken! Families are often consumers of the chicken for good reason. You just pick them up, throw together a side or salad with it, and then you’ve got a quick meal on the table in less than an hour. However, you don’t have to just use your rotisserie chicken as is, it can also be used in recipes. With some careful planning, you can turn a rotisserie chicken into several meals, perfect for those times when you spot them on sale!

A Healthier Choice

Rotisserie can be a healthy choice for a meal. The chicken is a good source of protein and packs about 25 grams of protein per every 4 oz serving. You’ll also get iron, calcium, vitamin A, and other vitamins with each bite. The best way to eat your rotisserie chicken is to remove the skin. You’ll lose some of the fat and sodium. A good way to enjoy the protein of the chicken is to use it as a topping, such as in a salad. You may also want to sprinkle a bit of

Here are a few ways to use rotisserie chicken.


Shredded and Loving It

Pick up a pair of meat shredding claws and shred chicken to your desired thickness. We like the OXO Meat Shredding Claws at Williams Sonoma but any pair will do, as will a fork.

Shredded Chicken Tacos


  • 1 pound of shredded chicken with skin removed
  • Juice of 1 lime
  • 12 oz can of tomatoes
  • Olive oil, or preferred cooking oil
  • 1 tablespoon of chili powder
  • 2 teaspoons of cumin
  • 1 clove of garlic
  • Salt and pepper to taste
  • Tortillas (swap in lettuce leaves for a low-carb option)
  • Cheese, if desired


  • Heat oil in a skillet over medium-low, then stir in garlic, cooking for 1 minute.
  • Sprinkle in chili powder and cumin together, then add in tomatoes
  • Add in chicken, stirring well to coat, then add salt and pepper to taste
  • Drizzle lime juice
  • If using tortillas, heat for 1 minute in a skillet only warm
  • Scoop chicken mixture into tortillas or lettuce leaves
  • Garnish with cheese and avocado if desired

Chicken Enchiladas

This recipe couldn’t be easier. All you need is your shredded chicken, some cheese, enchilada sauce, and beans. You can add in other ingredients if you wish and top it as desired. This recipe is good for 6 to 8 tortillas. I love cheese so sometimes I double the amount to make these super cheesy!



  • 1 pound of shredded chicken with skin removed
  • 1 onion, diced
  • 3 cups of cheddar cheese, Mexican cheese, or a blend of both (try Sargento 4 Cheese Mexican)
  • Flour or wheat tortillas
  • 14 oz can of tomatoes with green chiles (or plain diced tomatoes)
  • 16 oz of black beans
  • 1 tablespoon of EVOO



  1. Preheat the oven to 350 degrees, then prepare your pan by spreading half the enchilada sauce of a pan. Put remaining sauce to side.
  2. Heat the oil in a skillet, add oninion and sauté until soft. Stir in garlic and continue to stir about 4 minutes total.
  3. Combine onion and garlic in a bowl with the chicken, a cup of enchilada sauce, cheese, and beans. If using tomatoes, add in those as well. Mix all together.
  4. Place your tortillas on the baking juice on top of the sauce, then spoon enchilada mixture onto tortillas. Top with the rest of the enchilada sauce, and plenty of cheese.
  5. Bake until warm — you want the cheese to be nicely melted. Test with fork.
  6. Top with sour cream or greek yogurt. Add cliantro, tomatoes, and other toppings as desired.

Chicken and Lemon Pasta

Lemon pasta is a great light dish for summer. The citrus tastes unbelievable on the pasta, but if you want to go for a wow for weekly dinner, add some chicken into the mix. 


  • 1 lb of your favorite pasta (I use spaghetti)
  • 1 lb of shredded chicken
  • ½ cup of lemon juice
  • ⅔ cup of Parmesan cheese
  • 2 tablespoons of lemon zest
  • ½ cup of lemon juice
  • ½ cup of olive oil


  1. Prepare your pasta according to package directions. While it boils, combine the cheese, lemon zest, lemon juice, and oil in a bowl.
  2. After pasta is cooked, drain, and combine it with lemon mixture, coating well.
  3. When pasta is coated thoroughly, add in chicken and stir until mixed well.

Avocado Chicken Salad

This is one for the avocado fans! It’s simple and perfect for sandwiches or served on a lettuce leaf. Top it with a bit of chopped avocado or red onions for a zesty bite.


  • 2 cups of shredded chicken
  • 1 avocado
  • ¼ cup of cilantro
  • 1 tablespoon of lemon juice


  1. Combine avocado and cilantro in a bowl, mashing avocado to make it easy to spread.
  2. Add in chicken, then drizzle with lemon juice, stirring once.
  3. Continue stirring mixture together until it reaches desired consistency.
  4. Serve on sandwich bread or lettuce leaf.


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