Grilling chicken breasts in the summer is my favorite way to eat chicken, but living in Chicago my grilling season is very limited! While I cook with chicken year round, there’s always those nights I’m not home until nearly 8pm and cooking, shredding and preparing even a boneless chicken breast is not going to happen. Sound familiar?
This is why I started picking up canned chicken whenever I’m at the store.
Chicken is a great source for lean animal protein, it’s low in fat and calories, and one serving has 30% of your Vitamin B-6 needs and the canned stuff is comparable to fresh for its nutritional value. It’s cheap, healthy (get the kind packed in water, not oil!), and makes recipes that call for shredded and even ground chicken a snap!
Here are my favorite ways to use canned chicken:
BBQ Chicken Pizza
Making your own pizza dough is not as nearly as hard as you think, and it freezes well so you can make some ahead of time. Here is an easy recipe. If that sounds too intimidating, pick up either a pre-made crust like these from Boboli which come in 100% whole wheat, or pre-made dough like this from Trader Joe’s.
Drain the canned chicken and place in a small bowl, pouring a few tablespoons of your favorite BBQ sauce in and stirring until mixed through. Spread some sauce onto the dough, top with chicken, red onion, and mozzarella cheese. Top with cilantro and bake at 425* for 10-15 minutes.
Curried Chicken Salad Melts
Drain the chicken and place in medium bowl. Chop one stalk of celery and add, along with golden raisins or currants, curry powder, spoonful of either plain yogurt or low-fat mayonnaise, and mix.
You can use a variety of bread for your base. I like whole grain English muffins or Sandwich thins best, but any bread or bagel will taste great! Spread the curried chicken salad onto your bread and top with cheese. Pop in the toaster oven or regular oven and broil until cheese starts to bubble and brown.
Take a whole wheat tortilla, layer with cheddar cheese, chicken, black beans, and corn. Place another whole wheat tortilla on top, spray skillet and place quesadilla in the center, putting a panini press on top, or simply pressing evenly over the surface. Flip after a few minutes to heat all the way through.
You can find ready-to-eat tostadas where you get tortillas at the grocery store, or make your own by toasting or pan frying small corn tortillas. I usually have 2 as a serving.
First, top your tostada with a thin layer of refried beans, then shredded lettuce, chicken, sliced tomatoes, and cheese. Use the broiler to heat and brown the cheese.
Greek Chicken Pasta Salad
Cook pasta according to package directions, drain, and place in large mixing bowl. Add chicken, black olives, cherry tomatoes, sliced red onion, cucumber, and feta cheese. Mix all together, then add a little olive oil, and fresh lemon juice.
|Meet the author:
Dan Chabert is an entrepreneur that has been featured in a lot of popular blogs all over the world. He is also an ultramarathon distance runner. When not preparing for a race, Dan spends his time updating and managing his websites Runnerclick, Nicershoes and Monica’s Health Magazine.