What to Do With Rotisserie Chicken
Three easy recipes perfect for weeknight dinners
Sure, you can bring home a rotisserie chicken, slice it, serve it with two sides, and call it a day. But rotisserie chicken is versatile and can do so much more. Jerrelle Guy, chef and author of “We Fancy: Simple Recipes to Make the Everyday Special” (Simon Element, 2026), gave us three ways to use shredded rotisserie chicken as a smart shortcut to a delicious dinner. These recipes make four to six servings.
Crunchy Peanut Chicken Salad
Chicken Tikka Masala Potpie
Sauté 1 medium onion, chopped; 3 cloves chopped garlic; 1 Tbsp. chopped ginger; and 1 small jalapeño, chopped. Stir in 2 tsp. cumin, 2 tsp. garam masala, 1 tsp. paprika, ½ tsp. turmeric, a pinch of cinnamon, ¼ cup tomato paste, and 2 cups shredded chicken breast. Remove pan from heat. Stir in ½ cup yogurt; ½ cup frozen peas; 1 (15.5-ounce) can chickpeas, drained; ¼ cup chopped cilantro; and 2 tsp. lime juice. Thin with chicken broth. Transfer filling to a pie dish; cover with a thawed sheet of puff pastry. Cut steam holes in pastry, brush with egg wash, and bake at 400° F until golden, about 20 to 25 minutes.
Green Chicken Chili
Sauté 1 medium onion, chopped, and 6 cloves garlic, chopped. Add 3 cups shredded chicken breast, 2 tsp. cumin, and 1 tsp. dried oregano. Stir in 1 (16-ounce) jar salsa verde, 1 (4-ounce) can diced green chiles, 1 (15.5-ounce) can white beans, drained, and 3 cups chicken broth. Simmer 15 minutes. Serve topped with sour cream, lime juice, chopped fresh cilantro, and pumpkin seeds.
Editor’s Note: This article also appeared in the July/August 2026 issue of Consumer Reports magazine.
