Rotisserie Chicken & Grilled Veggie Salad

In my attempt to spend less time throwing out unused produce I’ve been looking for creative ways to use up all the veggies I seem to collect in my crisper. My obsession with red bell peppers continues along with my new found love of red cabbage. It’s amazing how these veggies transform with a drizzle of olive oil and a little bit of heat. Delish!

Rotisserie Chicken & Grilled Veggie Salad


  • olive oil for brushing
  • 1 red bell pepper, sliced 1/2″ thick
  • 1/2 red onion, 1/2″ thick rings
  • 1/2 jalapeno pepper
  • 1/4 head red cabbage, sliced thick
  • 1 avocado, halved
  • 1 tomato, sliced into thick rounds
  • 1 head romaine lettuce
  • 2 rotisserie chicken breasts, skin removed, shredded
  • light balsamic vinaigrette (my favorite is Newman’s Own)
  • Salt and pepper

Preheat an outdoor grill or grill pan to medium high heat and brush with olive oil. Season the veggies with salt and pepper. Grill the bell pepper, jalapeno and red onion for 4-5 minutes on each side until nice and heated through, almost limp.

Remove from the grill. Lightly drizzle the cabbage with olive oil and place on the grill along with the two avocado halves. Grill for 4-5 minutes, flipping the cabbage halfway through.

Remove the avocado and cabbage.

Grill the tomatoes for 2-3 minutes on each side until slightly charred. The tomatoes will cook quickly on the hot grill so keep an eye out.

Set the tomatoes aside with the rest of the veggies.

Shred the chicken.

Mix the veggies and chicken together with the lettuce in a large bowl and drizzle with the dressing.

Bon Appetit!

My favorite little kitchen companion, Max! You’ll also find my lab, Mitsy, camped out on the rug waiting for something to hit the ground.

Snackin’ with Sarah Sellers: Rotisserie Mac & Cheese

Happy almost Friday!! I had a last minute trip to Austin yesterday and didn’t get back to Dallas until late last night. Soooo….I didn’t get to post yesterday’s recipe for Yahoo! blogger Lyndsey Parker and her Reality Rocks blog.

Last night on Idol the top 13 had a soulful night with songs from Stevie Wonder and Whitney Houston. Since we’re talking about two of the most soulful singers of this (and past) generation I thought I would try something a little different. Instead of offering up traditional soul food I wanted to put my own spin on what makes my soul say Thank You! And what says comfort better then mac and cheese.

These little tasty ramekins turn out damn good if I may say so myself. I got a little anxious leaving them in the oven for 30 minutes but it was well worth it. The panko turned out nice and crispy without drying out the creamy pasta. Yummm…now I wish I had some for lunch!

Try this recipe out…it’s worth the calories!! Check out last night’s feature on Reality Rocks HERE!

Since I didn’t post this yesterday today will be a double post day. I’ll have tonight’s recipe later on this afternoon so make sure you check back!

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Rotisserie Chicken Tostadas with Black Bean Corn Salsa

Tostadas are perfect for weeknight meals because of their versatility and the ease of minimal cooking. They’re quick, easy, and delicious. Rotisserie chicken is great for Tostadas. It’s one less thing you have to cook and the roasted flavor of the chicken pares perfectly with the crispy shells and spicy toppings.

Start with the black bean corn salsa.

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