Recipes: 3 delicious dishes you can make with store

A take-out cooked chicken can be the cornerstone for hundreds of quick-to-prepare dishes. Whether simply roasted or rotisserie cooked, these birds are fast and convenient. They can be downright scrumptious. Rotisserie-style, they are turned on a spit, a process that keeps juices distributed throughout the meat. Or roasted, they are often complemented with lemon and herbs.

The skin shimmers, while drumsticks are often bound at the end to form elongated heart shapes below rounded breasts and tautly tucked wings. On the way home the alluring scent fills the car as warm poultry melds with scented juices. The aroma fuels chicken-centric hunger pangs.

While the ready-to-eat chicken can be happily eaten as is, its versatility as an ingredient seems endless. The tasty poultry can be the secret weapon in last-minute cooking.

Try these recipes on for size.

Fresh lemon juice brightens this light and summery version of chicken salad. The bold flavor of the whole-grain mustard in the dressing is balanced by the sweetness of the seedless red grapes. The red lettuce makes a lovely backdrop, but if you prefer the more delicate texture of Bibb lettuce, that would be lovely, too.

Yield: 4 servings

1/3 cup whole-grain mustard

3 tablespoons fresh lemon juice

Salt and freshly ground black pepper to taste

3 1/2 tablespoons extra-virgin olive oil

4 cups shredded cooked (boned and skinned) chicken

1 medium head red leaf lettuce, about 8 ounces, torn into bite-size pieces

1 cup halved red seedless grapes

1/2 large red bell pepper, seeded, cut into thin strips

1 carrot, peeled, cut crosswise into thin "coins"

3 tablespoons (cut-crosswise into thin slices) fresh chives

1. Prepare vinaigrette: In a large bowl, whisk together mustard, juice, salt, and pepper. Sometimes take-out chicken is a little salty; taste a piece and go easy on the salt if it tastes salty. Whisking constantly, pour in olive oil in a thin stream. Measure out about 1/4 cup of vinaigrette and place in medium bowl. Add chicken and toss. Taste and adjust seasoning if needed.

2. To the large bowl containing the remaining vinaigrette, add lettuce, grapes, bell pepper, carrot, and chives. Toss to coat. Divide between individual serving plates and top with chicken. Serve.

Source: "The Chicken Bible" by America's Test Kitchen (America's Test Kitchen)

The sauce that coats these egg noodles is delicious. Chunky peanut butter and toasted sesame seeds are at its heart, whirled in the food processor to grind them along with other tasty ingredients. To avoid problems with pastry noodles, drain the cooked strands and then rinse with cold water and drain again. Toss them with roasted sesame oil to further avoid clumping. If you can't find fresh Asian egg noodles, substitute 12 ounces of dried spaghetti or linguine.

Yield: 4 servings

Sauce

5 tablespoons soy sauce

1/4 cup chunky peanut butter

3 tablespoons sesame seeds, toasted; see cook's notes

2 tablespoons rice vinegar (not seasoned vinegar)

2 tablespoons packed light brown sugar

1 tablespoon minced or grated fresh ginger

2 garlic cloves, minced

1 teaspoon hot sauce

1/2 cup hot tap water, may use less

Noodles

1 pound fresh Chinese egg noodles

Salt for cooking noodles

2 tablespoons toasted sesame oil

4 cups shredded cooked chicken (boned and skinned)

4 green onions, roots trimmed, thinly slices diagonally including half of the dark green stalks

1 carrot, peeled, shredded

1 red bell pepper, seeded, cut into large dice

2 tablespoons minced fresh cilantro

1 tablespoon sesame seeds, toasted

Cook's notes: To toast sesame seeds, place a plate next to stove. Place seeds in small skillet on medium-high heat. Shake handle of skillet frequently to redistribute seeds as they lightly brown. They can burn easily so pay attention to their color. Once lightly browned, transfer from skillet to plate.

1. Prepare the sauce: Process soy sauce, peanut butter, sesame seeds, vinegar, sugar, ginger, garlic and hot sauce in blender or food processor until smooth, about 30 seconds. With motor running, add hot water, 1 tablespoon at a time, until sauce has the consistency of heavy cream (you may not need to add all the water).

2. Prepare the noodles: Bring 4 quarts of water to boil in large pot. Add noodles and 1 tablespoon salt; cook, stirring often until tender. Drain noodles, rinse with cold water, and drain again, leaving noodles slightly wet. Transfer noodles to large bowl and toss with sesame oil.

3. Add sauce, shredded chicken, green onions, carrot, and bell pepper and gently toss to combine. Season with salt and pepper to taste. Sprinkle individual portions with cilantro and sesame seeds before serving.

Source: "The Chicken Bible" by America's Test Kitchen (America's Test Kitchen)

Cooked chicken can be the star of delectable soups that can be a one-bowl meal, such as this Double Corn and Chicken Chowder. It showcases fresh (or frozen) kernels as well as cream-style canned corn. The creamy canned corn gives the soup a lovely texture, while chunks of unpeeled red potatoes and a garnish of crisp, crumbled bacon add color and texture contrast.

Yield: 4 servings

For spice blend:

3 tablespoons all-purpose flour

2-3 teaspoons Old Bay seasoning

For chowder:

6 slices bacon

1 large bell pepper, seeded, diced, about 1 cup

1 large brown-skinned onion, chopped

2 large unpeeled red potatoes, cut into 1/4-inch cubes, covered with cold water

2 (14 1/2-ounce) cans fat-free, reduced-sodium chicken broth, about 3 1/2 cups

2 large chunks cooked chicken, skin and bones removed, shredded (about 2 cups)

2 (14 3/4-ounce) cans cream-style corn

1 1/2 cups corn kernels (fresh or frozen)

2/3 cup milk

1. Prepare spice blend: combine flour and seasoning; set aside.

2. Prepare chowder: Cook bacon in Dutch oven over medium heat until crisp, turning frequently. Place bacon on paper towel-lined plate, leaving drippings in pan. Add bell pepper and onion to pan and cook, stirring frequently, until vegetables soften, about 5 minutes.

3. Drain potatoes and add to pan. Sprinkle on spice blend, cook, stirring constantly, until spices are fragrant, about 2 minutes. Add chicken broth and raise heat to medium high. Bring to boil, stirring frequently. Lower heat to medium and cook, covered, until potatoes begin to soften, and mixture thickens slightly, about 7 minutes, stirring frequently.

4. Meanwhile, crumble bacon and set aside. To chowder, stir in chicken, corn (both), and milk. Return to boil, stirring frequently to prevent sticking. Turn heat to low and simmer, uncovered, until potatoes are tender, and chowder has thick, creamy consistency, about 15 minutes, stirring frequently, adding more milk if needed to reach desired consistency. Ladle soup into bowls. Sprinkle each serving with crumbled bacon.

Source: "Rotisserie Chickens to the Rescue" by Carla Fitzgerald Williams (Hyperion)

Cooking question? Contact Cathy Thomas at [email protected]

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