simple chicken ideas

aBetterMe25

we recently got a Sams club membership and i swear its the most amazing thing ever. LOL. I am loving being able to stalk up on meats in bulk. but last time i was there i bought like 12 pounds of chicken and im kind of bored with it. LOL. my train of thought was SOUPS! its fall. but where the heck is my colder weather at?! its mid-high 80s here still.

so its too warm for soups and im tired of just baking chicken. what are some simple ways to change it up a bit?

boomhower1820

I did the same thing except at BJ's. In for some ideas.

dklibert

Poach it for chicken salads. Here are two salads for you.

http://soupspiceeverythingnice.blogspot.com/2014/03/curried-chicken-salad-lettuce-wraps.html

http://relishscd.blogspot.ca/2012/11/avacado-chicken-salad-scd-paleo.html

MichelleLea122

A super simple recipe I love is just to throw it in the crockpot for a couple hours. Then shred it and add your favorite barbecue sauce. Literally the yummiest and simplest meal ever.

A more involved recipe I love is this Greek Yogurt Chicken Salad from Damn Delicious http://damndelicious.net/2012/11/07/lightened-up-greek-yogurt-chicken-salad-sandwich/

dklibert

You can also use poached chicken for a pizza topping, in tacos, etc. Here is how I poach chicken. If using boneless skinless chicken breast only simmer 30 minutes. It should be barely simmering. You should see movement under the surface of the water and an occasional bubble breaking the surface.

Poached Chicken

Ingredients

4 large whole chicken breasts (bone in skin on), total about 4 to 4.5 lbs.
2 carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 medium large onion, coarsely chopped
2 large bay leaves
2 or 3 sprigs each of parsley and thyme
Juice of half a lemon
3/4 tsp. kosher salt (omit for no salt version)
10 or 12 peppercorns
2 cloves garlic, smashed

Directions

Place all ingredients in a large pot and cover with water. Bring to a boil and reduce heat to a low barely simmering. Poach 1 hour; remove from heat. Let cool completely in liquid (about 1.5 hours). Remove chicken from pot. Separate chicken from skin and bones and place in storage bag or container. Remove vegetables, herbs, spices and other solids from stock with a slotted spoon. Line a mesh strainer with a few layers of cheesecloth. Place over a bowl or large measuring cup. When stock has settled, gently pour into strainer. Reserve stock.

dklibert

Taco idea: http://soupspiceeverythingnice.blogspot.com/2014/07/suiza-rellenos-tacos.html