The Many Meals You Can Make with Rotisserie Chicken


As some of you might know, I have recently had a baby. This means that everything about my life has changed! Including how I go about making dinner.  Currently, I have very limited time to prepare meals on most nights. For a while it was whatever I could make with one hand!  She’s now able to entertain herself for a little bit…on most nights. 

I’m hoping that as she gets older she can start to help me in the kitchen.  My husband is also hoping that she will enjoy yard work! Ha!

Since I am the primary cook in the house, I needed meals that were fast and easy. Enter the rotisserie chicken!  The rotisserie chicken has been one of my go-to’s for quick easy meals when I have zero time.  Luckily, there are many different things I can easily put together with a rotisserie chicken or with the leftovers.

Many grocery stores now offer rotisserie chickens, so it’s easy to pick one up on the way home, or if you’re at the grocery store already but just getting home too late to cook a full-on meal.

A rotisserie chicken can be tailored to whatever type of meal your family likes too: tacos, soups, salads, burritos, or quesadillas, for example.  For many families that whole chicken can provide 2 or maybe even 3 meals!

Need a fast and easy meal? Insert the rotisserie chicken! It can be tailored to whatever type of meal you like. #saslife Click To Tweet

You can shred it or cube it and have the leftovers tomorrow or freeze it for later.

Here are 5 ways to make the most of your rotisserie chicken:

All of these also work really well if you did plan ahead and cooked a whole chicken in the slow cooker over the weekend.

Chicken Salad with Grapes and Pecans
Recipe Adapted From:
Makes 4 Servings


½ cup plain Greek yogurt
1 tsp lemon zest
Juice of 1½ lemons
1 tsp Dijon mustard
Sea salt
Freshly ground black pepper
3 cups shredded chicken (rotisserie!)
1 cup red grapes, quartered
½ cup toasted and chopped pecans
4 green onions, sliced (optional)


  1. In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard, and season with salt and pepper.
  2. Stir in chicken, grapes, pecans, and green onions and season with salt and pepper.
  3. Serve over salad greens or as a sandwich or wrap with a whole wheat tortilla or lettuce leaves.

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About Author

Kelly Gehle, MS, RDN, LDN, IFNCP


Kelly is a Nutritionist at the HCC at SAS Institute Inc. in Cary NC. She received her Bachelor of Science degree in Exercise Science from Arizona State University and her Master of Science degree in Nutrition from Bastyr University. She is a Registered Dietitian Nutritionist and an Integrative and Functional Nutrition Certified Practitioner. Her areas of expertise include functional nutrition, health and wellness education, prenatal nutrition, food allergies and intolerances and culinary nutrition.

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