Upgrade your supper with these low-fat recipes with shredded chicken, using the time saved from grabbing a rotisserie chicken. From fresh salads filled with seasonal vegetables like spinach and avocado to creamy pasta dishes prepared with summer lemon and zucchini, these recipes are both delectable and low in calories. Try our Best Rotisserie Chicken Sandwich and Shredded Chicken & Avocado Nacho Salad for a tasty lunch that will help you achieve your objectives.
Low-fat Recipes With Shredded Chicken
1. Lemon Chicken Pasta
We love how lemon zest and toasted breadcrumbs combine in this simple lemon chicken pasta dish. This healthful dish combines rotisserie chicken, quick-cooking spiralized zucchini, and baby zucchini to provide a full meal in only 10 minutes.
Ingredients
- 2 teaspoons of extra virgin olive oil.
- 1 cup spiralized zucchini (see tip)
- 1 cup baby spinach.
- 1/2 cup shredded, skinless rotisserie chicken breast.
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper.
- ½ cup cooked whole wheat spaghetti.
Read also: Delicious Garlicky Sesame Edamame Salad Recipe
Directions
Heat the oil in a large nonstick skillet over medium heat. Add the zucchini and simmer for 1 minute. Cook for a further minute after adding the spinach and chicken. Season with salt and pepper, then remove from fire. Toss in cooked spaghetti, Parmesan cheese, lemon zest, and lemon juice. Sprinkle with toasted panko and serve.
Tips
Make your own zucchini noodles with a spiralizer; 1 small zucchini (approximately 2 oz.) yields 1 cup of zoodles. Alternatively, search for a bag of fresh zucchini noodles in the vegetable section.
2. Tangy Chicken Salad with Grapes
Sweet red grapes and crisp celery make this chicken salad sing while also counteracting the subtle sharpness of the yogurt and lemon. However, since this chicken salad dish is highly flexible, feel free to change up the mix-ins (maybe some chopped nuts or dried fruit). To simplify things, we use rotisserie chicken (look for unseasoned to keep salt down!), but any leftover cooked chicken would suffice.
Ingredients
- 1/2 cup canola mayonnaise.
- 1/2 cup plain whole-milk Greek yogurt.
- 1 tablespoon fresh lemon juice (from one lemon)
- Two teaspoons.Dijon mustard
- 1/2 teaspoon black pepper.
- 5 cups of chopped rotisserie chicken breast.
Directions
In a large bowl, mix the mayonnaise, yogurt, lemon juice, Dijon mustard, and pepper. Toss together the chicken, celery, grapes, and 3 tablespoons scallions. Serve on butter lettuce leaves, topped with the remaining scallions.
3. Slow-Cooker Chicken & Pinto Bean Enchilada Casserole
This slow-cooker dinner is the epitome of comfort food: layers of tortillas, cheese, and sauce combine to form a warm casserole reminiscent of enchiladas' characteristics. The top tortilla layer becomes delightfully crispy in the slow cooker. We use pinto beans, but you could simply substitute black beans.
Ingredients
- 4 cups of shredded rotisserie chicken.
- 1 rinsed 15-ounce can of no-salt-added pinto beans.
- 1 cup unsalted chicken broth.
- 1/2 cup chopped red bell pepper.
- 1 (12 ounce) jar of salsa verde.
- ¼ teaspoon salt.
- ¼ teaspoon ground pepper.
- 10 (6") corn tortillas.
Read also: Cinnamon Roll Monkey Bread
Directions
In a large bowl, combine chicken, beans, broth, bell pepper, salsa, salt, and pepper. Place roughly one-third of the mixture (about 1 1/2 cups) in the slow cooker. Arrange three or four tortillas on top, gently overlapping and tearing to fit as required. Top with 1/2 cup of cheese. Repeat with the other ingredients to form two additional layers, finishing with the remaining 1 1/2 cups cheese. Cover and place a paper towel below the cover but without touching the cheese to absorb excess moisture. Cook on low for approximately 4 hours, or until the top layer of tortillas is somewhat crispy and golden. Serve with sour cream and cilantro, if preferred.
4. Best Rotisserie Chicken Sandwich
The dressing for this rotisserie chicken sandwich is inspired by muhammara, a Middle Eastern sauce prepared from roasted red peppers, breadcrumbs, walnuts, and spices. We put it our own touch by including almonds into the dough. Cashews may also be added to achieve a creamier consistency. The remaining sauce may be used as a seasoning on almost anything, or as a dip for bread or vegetables.
Ingredients
- 1 (12-ounce) jar of marinated roasted red peppers, drained.
- ⅔ cup unseasoned toasted almonds or cashews
- 1/4 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil.
- 1 tablespoon of fresh lemon juice
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon honey.
- 1 teaspoon salt.
- 1/2 teaspoon ground cumin.
- ½ teaspoon ground coriander.
- ¼ teaspoon crushed red pepper.
- ¼ cup mayo
Directions
Combine roasted red peppers, almonds (or cashews), panko, oil, lemon juice, vinegar, honey, salt, cumin, coriander, and crushed red pepper in a tiny food processor. Process for 1 to 2 minutes, or until smooth and creamy (a few lumps are OK). Transfer 1/2 cup of the mixture to a medium bowl; toss in the mayonnaise until well blended. (Set aside the leftover red pepper mixture for later use.
Tips
To make ahead:Refrigerate the muhammara and dressing (Step 1) separately in an airtight container for up to 5 days.
