What kind of dish can I make with boiled chicken?

Question

I'm thinking I want some sauteed onions with garlic in olive oil. . .or some to give it flavor and toss on a plate of rice.

any other ideas?

Answer 1

For the rice dish, you can add salsa or tomato sauce, capers, green olives, red bell pepper, some chili powder or hot sauce for extra flavor.

You could also make a Chinese Chicken Salad.

Oriental Chicken Salad with Crunchy Ramen Noodles Recipe #50825
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
by -Tulip-
6
servings
time to make 25 min 20 min prep
2-3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onions, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or other ramen-type soup
3 tablespoons oil
Dressing
3/4 cup vegetable oil or canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

1. Prepare dressing and set aside.
2. Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
3. Once noodles have begun to slightly brown, add slivered almonds.
4. If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
5. Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
6. Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
7. Add the ramen/almond mixture and stir well.
8. Add dressing and stir to coat.
9. I generally prepare the dressing right before serving.
10. If it sits in the refrigerator too long, it gets very thick and won't remix well.
11. Also, this amount of dressing is just the right amount to give the salad a good coating.
12. If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
13. If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

http://www.recipezaar.com/50825

Chinese Chicken Salad
Copyright 2007 Ellie Krieger, All rights reserved
Chef's note: if you can only find Mandarin oranges in light syrup, drain oranges and rinse with water.

4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_70267,00.html?rsrc=search

Answer 2

A simple curry sauce would be good. Start with a basic white sauce recipe and add curry powder, garlic, onion, soy sauce, pepper, etc., to taste. Start the rice and sauce at the same time. By the time the rice is ready, the sauce will be, too. Any decent cookbook will have a recipe for white sauce, but a basic one is 1 Tablespoon butter (or olive oil); 1 Tablespoon flour. Melt butter, add flour, mix until smooth, then over medium heat, slowly add 1 cup of milk, stirring constantly. Stir the mixture frequently, season to taste. When it thickens (15 minutes or so) it's done. Mix the chicken in, or ladle the sauce over the rice.

This is my favorite Saturday lunch.

Answer 3

Make a big kettle of home made noodles, tear the meat off the bones, and add to the noodles, after you drain off the liquid. Add a little butter, pepper, stir up real good, and enjoy. Won't need any salt, because the noodles already has salt in it.

Answer 4

still a little to warm here in the south for chicken and dumplings.Think of the boiled chicken as a neutral flavor item;it will take on the flavor of any spice or aromatic.Be creative and get crazy with herbs and spices.then serve with asparagus and wild rice.

Answer 5

Chicken salad,Basmati rice mixed with black cherries or mixed with green beans.

Answer 6

sandwiches, make it with asian type noodles, add it to a curry coconut sauce, add it to a fritta <-- egg omlette type