Use that Costco rotisserie bird to make Chicken Salad, Sesame Noodles with Shredded Chicken or Double Chicken and Corn Chowder.
2 tablespoons rice vinegar 2 garlic cloves, mincedSalt for cooking noodles4 green onions, roots trimmed, thinly slices diagonally including half of the dark green stalks2 tablespoons minced fresh cilantroTo 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.
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.Store-bought chicken and two different types of corn are the stars of this Chicken and Corn Chowder. 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 kernels as well as cream-style canned corn.
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