There's nothing more dependable for a great weeknight dinner than a roasted chicken — or two. Elizabeth Chambers Hammer is joining TODAY to share her go-to roast chicken recipe with fresh herbs and uses the leftovers to make two more tasty meals: chicken salad with pecans and a Southwestern chicken soup.
Not only is this recipe delicious, it calls for simple ingredients and is easy to make. My children and husband love it and I make it almost every week! I usually double the recipe and make two chickens (and I suggest you do, too!) so there’s more meat for more meals. Enjoy!
This is the best chicken salad you’ve ever tasted! It’s different and delicious and the perfect meal for any time of the day — whether it's for lunch in a sandwich, on top of greens as a salad or as a dip with crackers or crudités, you can’t go wrong. It’s a best seller at BIRD bakery and once you taste it, it’s easy to see why!
This is one of my favorite soups to make because it's comfort food with a refreshing Southwestern flavor. This particular recipe also freezes beautifully for those days when you don't feel like cooking or when someone in the family is craving a comforting (and nutritious) bowl of chicken soup. Just defrost and you have a balanced meal in minutes!
If you like those make-ahead recipes, you should also try these:
