3 Ways With A Rotisserie Chicken

INGREDIENTS

1 tbs David Jones Australian Extra Virgin Olive Oil
½ brown onion, finely chopped
1 garlic clove, crushed
2 cups (500ml) chicken stock
Finely grated rind and juice of ½ lemon
1 bunch asparagus, cut into 4cm pieces 
100g green beans, trimmed
¼ David Jones Rotisserie Chicken, meat shredded (skin and bones discarded)
175 g David Jones Zucchini Noodles

METHOD

1. Heat the extra virgin olive oil in a saucepan over medium-high heat. Add onion and garlic, then saute for 3-4 minutes until translucent. 

2. Add chicken stock and the lemon rind and juice, then season generously. Bring to a simmer, add asparagus, beans and chicken. Simmer for 2-3 mins until vegetables are tender. 

3. Stir in a couple of handfuls of zucchini noodles and cook until just wilted. Serve immediately.

INGREDIENTS

½ cup rice wine vinegar
¼ cup caster sugar
1 carrot, shredded
½ David Jones Rotisserie Chicken
250 pkt David Jones Brown Rice & Quinoa
1 Lebanese cucumber, cut into ribbons
Mint leaves, to serve
Coriander leaves, to serve
Finely chopped red chilli, to serve
David Jones Roasted Peanuts, coarsely chopped, to serve
Lime wedges, to serve

METHOD

1. Stir rice wine vinegar and caster sugar together in a bowl until sugar dissolves. Add carrot and pickle for 30 minutes, then drain, reserving the pickling liquid. 

2. Meanwhile, shred the chicken into bite-sized pieces, discarding the bones, and set aside. 

3. Microwave on the brown rice & quinoa according to packet instructions, then divide into bowls. Top with chicken, pickled carrots, cucumber ribbons, mint, coriander, chilli and peanuts. Drizzle over a little pickling liquid and serve with lime wedges.

INGREDIENTS

2 tbs David Jones Australian Extra Virgin Olive Oil
1 garlic clove, crushed
1 David Jones Rotisserie Chicken, meat shredded (skin and bones discarded)
1 tsp David Jones Smoked Paprika
1 tsp David Jones Ground Cumin
6 tortillas, warmed
320g pkt David Jones Beetroot & Carrot Slaw
Sliced avocado, to serve
Coriander leaves, to serve 
Sliced red chilli (optional), to serve
Natural yoghurt, to serve Lime wedges, to serve

METHOD

1. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the garlic and saute for 1-2 minutes, stirring, until fragrant. 

2. Add the chicken, smoked paprika and ground cumin, season, then cook, tossing, for 2-3 minutes until the chicken is coated in spices and warmed through. 

3. Spoon the chicken into warmed tortillas, then top with beetroot & carrot slaw, avocado, coriander and chilli, if using. Serve with yoghurt and lime wedges.