Chicken is a versatile meat that complements a number of flavors and dishes. Create an array of meals using leftover baked chicken breasts. You can implement chicken to add lean protein to light bites by using it to top cold salads; make a sandwich filling, or add to soups. Prepare a new meal by reheating the chicken and topping it with sauce for a flavor boost and different taste.
Shred 4 cups of chicken breasts into thin pieces with a serrated knife. Or, cut the chicken vertically and then horizontally to cube it into small pieces, depending on your desired consistency.
Top cold salads such as a Caesar or Cobb salad with the chicken or place the chicken pieces in a mixing bowl.
Chop 1 cup of celery and 2 tbsp. of onions into fine pieces. Cut two cups of seedless grapes, chop 1 cup of walnuts, and cut thin apple slices to create a sweet, Waldorf chicken salad, if desired. Add the ingredients to the mixing bowl.
Add 3/4 cup of mayonnaise, 2 tbsp. of lemon juice, 1 tsp. of salt and 1 tsp. of pepper to the mixing bowl.
Toss the ingredients in the mixing bowl. Chill the chicken salad mixture in the refrigerator for 30 minutes. Spread chicken salad on sandwich bread or top a salad with it.
Wash, peel and thinly slice four carrots, four celery ribs and one onion.
Bring 4 cups of chicken stock to a boil on high heat for two minutes. Reduce the heat to low. Add the vegetables and cook them for about two minutes.
Slice the chicken breast into thin shreds or larger pieces, depending on your desired texture. Add the chicken breast pieces to the pot and cook on low for three to five minutes until the vegetables are tender.
Preheat your oven to 350 degrees F. Heat 1 tbsp. of olive oil in a skillet on medium high heat.
Cut one red, one green and one yellow bell pepper into thin slices. Slice one onion into thin slices. Add the vegetables to the skillet and cook them for about five minutes.
Cut the chicken breasts into chunks or thin slices and add chicken to the skillet. Add taco or fajita flavoring. Toss and mix the ingredients. Allow them to simmer for five minutes.
Warm taco or tortilla shells for about one minute in the oven. Remove the taco shells from the oven. Scoop the chicken and vegetable mixture onto the taco or tortilla.
Add toppings such as cheddar or Colby jack cheese, sour cream, guacamole and salsa, if desired.
Preheat your oven to 350 degrees F. Coat a casserole pan with non-stick cooking spray. Bring 6 ounces of water to a boil on high heat.
Place chicken breasts on the bottom of the pan. Ladle cooked tomato sauce over the top of the chicken. Add 1 to 2 cups of grated mozzarella and sprinkle Parmesan cheese on top of the sauce.
Bake the chicken Parmesan for 10 minutes in the oven until the cheese is melted and the chicken is hot.
Boil 1 pound of pasta for about eight minutes. Drain the pasta in a colander. Plate the pasta. Remove the chicken Parmesan from the oven and top the pasta with it.