Got leftover chicken or want some ideas for simple poached chicken breasts? Here are three mouthwatering ways to make the most of it. Shred it and make enchiladas verdes for a comfort with a kick—and a crispy-cheesy finish. Toss it with cold noodles, cucumbers, bean sprouts, peanuts, cilantro, and a chili-soy sauce for a refreshing, spicy-sweet Asian-inspired meal. Or add it to a pot of wholesome, veggie-loaded Tuscan style chicken soup. Make a roast chicken on Sunday and use the leftovers for a completely different Monday night meal.
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An easy win for weeknight dinner, these enchiladas can be whipped together in 30 minutes start-to-finish. All you need is simple chicken breast, store-bought salsa, flour tortillas, and some freshly chopped onion.
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This light but satisfying dish is easy to make ahead—or whip up—for lunch or dinner. Think of it as a Chinese take on pasta salad. Julienned cucumber, bean sprouts, and roasted peanuts add crunchy texture to a backbone of cold noodles and shredded chicken. A homemade rice vinegar-soy sauce gives the refreshing dish a light salty-tanginess and chili-garlic kick.
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Get your comfort with some Italian countryside flair in this nourishing soup. Packed with veggies, plus tender chicken and cannellini beans, the rustic soup is hearty enough to take center stage at the dinner table. Top it off with fresh herbs like thyme, plus grated Parmesan cheese, and you’re living la vita dolce.