Last night, a hot bird saved my life.
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
If you’re reading this, it may already be too late: The day’s done, you’re zapped. Why not put a bird on it — that is, a char-kissed, ready-to-eat rotisserie chicken? Put your trust in this staple, and you can have spring salads, sandwiches, soups and suppers that are easy, delicious and even healthy.
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
A lime-garlic dressing electrifies Sam Sifton’s endlessly riffable no-recipe recipe for a simple salad of rotisserie chicken, arugula, cilantro and scallions. But if arugula isn’t on hand, most greens will work — and an avocado takes them over the top.
Recipe: Rotisserie Chicken Salad With Greens and Herbs
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Sarah DiGregorio’s quick recipe gets its deep roasted flavor from one ingenious sleight-of-pan: broiling jalapeños, tomatoes, garlic and onions to a crisp. Slip in the chicken after the broth boils, along with frozen corn or hominy, that lightly chewy kernel typically found in pozole. Finally, skip Coco Chanel’s advice, and add an extra accessory. Crushed chips, sliced jalapeños and a dollop of Greek yogurt are all delicious adornments.
Recipe: Chicken Tortilla Soup
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
This elemental pasta brings together rotisserie chicken, chopped greens and pasta (make it whole-grain if you like) with a silky sauce that invites tailoring: The cream is optional, and you can use olive oil in place of butter. Christian Reynoso reminds us of one cardinal rotisserie rule: Season the meat as you would anything else (here, with salt and pepper).
Recipe: Rotisserie Chicken and Greens Pasta
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Eric Kim’s paean to the very ’90s Chinese chicken salad is tangier, crunchier and more adaptable than you remember. Dial up different flavors by adding extra herbs, sliced almonds, julienned carrots or mandarin slices.
Recipe: Crispy Wonton Chicken Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Yes, chili can be light and healthy — and quick, when aided by a handy rotisserie chicken. Lidey Heuck’s recipe unites a creamy white bean base with canned green chiles, pops of corn and morsels of chicken for an everyday, easy-listening kind of chili. Make a moment of it with a toppings bar of cilantro, tortilla chips and fresh chiles.
Recipe: White Chicken Chili
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Can a sandwich dare to be dinner? It can if it’s Lidey Heuck’s chicken salad sandwich, glammed up with avocado and green goddess dressing. Spike it with crushed chips and serve with a simple salad for a springtime vibe.
Recipe: Green Goddess Chicken Salad Sandwiches
Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.
Rotisserie chicken effectively halves the cooking time for this soothing lentil soup from Andy Baraghani — but you’ll want to add a rich chicken broth to compensate. Don’t skip the lemony yogurt, and do pile on chopped herbs sky-high.
Recipe: Chicken and Red Lentil Soup With Lemony Yogurt
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Blanched snap peas, shredded chicken and one addictive sesame dressing come together in this light salad by Hana Asbrink. Commit to using Kewpie for the dressing, then commit the dressing to memory.
Recipe: Sesame Snap Pea Chicken Salad
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui
Crisp cucumbers meet crunchy peanuts, and nutty sweetness meets numbing spice in Sue Li’s irresistible salad. It’s wonderful as is, but it’s also a welcome home for that tender rotisserie chicken. (Don’t fret about the sauce — there’s plenty.) This salad tastes great with age, though, on Day 2 or 3, it never hurts to add a fresh cuke to liven things up.
Recipe: Cucumber Salad With Roasted Peanuts and Chile
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
The soul wants what it wants, and when it wants chicken noodle soup, it can have it any night of the week. Such is the promise of Ali Slagle’s comforting classic, all egg noodles, carrots and herbs. Use the best stock you can find. And the day after, turn your fallen bird into Jacques Pépin’s chicken stock, completing the circle.
Recipe: Chicken Noodle Soup
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