Three Ways with Shredded Chicken

When I’m meal planning for the week, sometimes I like to just cook a bunch of chicken, shred it, and save it to use in various dishes throughout the week. It cuts down on time spent preparing meals after a long day of work, and you can switch up what you’re going to make with it. Here are three of my go-to meals using shredded chicken.

Salsa Chicken Tacos

All you have to do for these tacos is mix your chicken with your favorite salsa and put it on a tortilla. Doesn’t get much simpler than that! My favorite toppings to go with the salsa chicken are avocados, shredded cheese, sliced onions, halved grape tomatoes, and fresh cilantro.

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Summer Salad

I love a hearty salad with fresh summer produce, and chicken adds extra protein to it. My favorite summer salad uses butter lettuce, Vidalia onions, strawberries, avocado, hard-boiled eggs, and chicken, drizzled with avocado ranch. You can also add toasted sunflower seeds for some added crunch.

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Buffalo Chicken Grilled Cheese

I love grilled cheese, and I love buffalo chicken, so what’s a more perfect combo than a Buffalo Chicken Grilled Cheese? I make my own buffalo sauce (see recipe below photo), toss the chicken in it, and use sharp cheddar and American cheese on the sandwich. You can either make your grilled cheese in a panini press or just in a skillet (what I do).

Here’s my recipe for homemade buffalo sauce:

1/2 cup of hot sauce (I use Texas Pete)
4 Tbsp. unsalted butter
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder

1. Stir together all ingredients in a saucepan over medium heat.

2. Bring to a slow boil while stirring constantly.

3. Reduce heat to low and simmer for 10 minutes.

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Weeknight Meal: Chicken Parmesan

For those of us who work or are busy all day and just want an easy meal, Chicken Parmesan is always a good go-to meal that everyone loves. It’s easy to make and doesn’t take too long either. I was craving it earlier today after seeing an advertisement for Olive Garden (go ahead, judge me, but everything always looks good on their commercials) so I decided to experiment and make my own Chicken Parm. You can find most of the ingredients in your fridge/pantry – another benefit to this recipe. I cheated and used jarred spaghetti sauce because I didn’t have the time to make my own, but Giada’s for Target Tomato Basil sauce is actually pretty delicious as far as jarred sauces go (and I’m definitely a snob about that). I made two chicken breast halves (yes, those are halves in the picture…they were huge) but the breadcrumb mixture can definitely go a long way.

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1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
2 boneless, skinless chicken breasts
1 Tbsp. olive oil
Mozzarella cheese
Parmesan cheese
Fresh basil, chopped

Preheat oven to 400.

Mix together breadcrumbs and 1/4 cup Parmesan cheese. Beat 1 egg in a separate bowl. Dredge chicken breasts in egg so they are fully coated and then dredge in breadcrumb mixture until fully coated. Heat olive oil in a skillet; pan fry each chicken breast on both sides until the breading is golden brown (about 2-3 minutes per side).

In a glass pan, spread a layer of sauce and then put chicken breasts on top of sauce. Top with mozzarella, sprinkle with extra parmesan, add a little more sauce and sprinkle with chopped fresh basil. Bake at 400 for about 15-18 minutes (depending on how thick the chicken breasts are). Serve over spaghetti.

Enjoy!