Copy-Cat Costco Rotisserie Chicken Salad Recipe - Delicious!

Rotisserie Chicken Salad (A Copy-Cat version of Costco's Rotisserie Chicken Salad)

The Best Rotisserie Chicken Salad

This Chicken Salad is superior to the rest, in my humble opinion. It is seasoned perfectly. It's not dry and bland, and it isn't overloaded with mayonnaise either. There is the perfect amount of finely diced celery and onion. The meat stays fresh tasting and the salad stores well.

We like shopping at Costco. My husband and I joke about our regular "Costco Dates". One day, Costco sampled their rotisserie chicken salad and of course we bought some. Our family pretty much inhaled it. Today I went back to Costco for more and they were sold out. However, they did have their 42-ounce packages of their cooked rotisserie white chicken meat for sale. We have tried that before and have really liked it because it does not taste oxidized, like left-over chicken usually does. Ugh - I hate the taste of oxidized meat, and I seem to be one of the very few people who seem to notice it.

I had the idea earlier to duplicate Costco's chicken salad, so now that they were sold out, I decided today was the day. I was really pleased with how my version turned out. We enjoyed the chicken salad on romaine lettuce leaves, topped with avocado and a sprinkling of smoked paprika and fresh ground pepper. On the side was a fresh fruit salad of pineapple, mandarin oranges, sliced bananas, drizzled with raw honey and a sprinkling of cinnamon.

For an even better fruit salad see this kitchen Cheetah recipe for "Easy Decadent Fruit Salad", our families favorite!

This made a tasty and fast meal and I have lots of chicken salad left over for quick meals later.

I like how this chicken salad is low-carb. Since you control the choice of seasoning, it's easy to make gluten-free too. By the way, Costco's rotisserie chicken is gluten-free and free of MSG.


Tip: Try using our Easy Juicy Roast Chicken Recipe (better than Costco's Rotisserie Chicken) instead of Costco's packaged chicken. It tastes even better and it's less expensive too!


Rotisserie Chicken Salad Recipe:

42 ounces (2 lb 10 oz package) Costco's rotisserie-cooked white chicken meat
2 c. finely diced celery (about 8 to 10 celery ribs)
3/4 c. finely minced sweet onion
1 c. Best Foods mayonnaise
1 t. freshly ground pepper (50 grinds)
1 t. McCormick Season All OR Kitchen Cheetahs Seasoned Salt, to taste


Method:

Hand shred the cooked white chicken meat and put in a medium sized mixing bowl.

Add the celery. onion, mayonnaise, and pepper, and a scant 1 t. seasoned salt.

Mix together well. Taste for seasoned salt, and add the rest of the seasoned salt called for, if desired.

Chill or serve immediately.

Use as a filling for lettuce wraps, celery sticks, pitas, or sandwiches. Also great as a side or on top of your favorite green salad.



Tip: You can substitute Costco's rotisserie chicken meat for the "EASY ROAST CHICKEN" recipe on this blog. It just takes more time and planning to make it from scratch.

Tip: To save a ton of time, place the chicken (in 3 separate batches) in a food processor and pulse to shred. Do not over blend or you will end up with a Pâté (oops). I do prefer the texture of the hand shredded chicken over the food processor shredded chicken. It's for you to decide...


Here are photos of the salad making process:

Costco's packaged rotisserie chicken meat

You may shred the cooked chicken in a food processor to save time.

Pulse the chicken to "shred".

Chicken "shredded" in a food processor.

The Rotisserie Chicken Salad with hand shredded chicken - before mixing together

Freshly mixed hand shredded chicken salad - looks good!

Chicken Salad lettuce wraps - topped with avocado and smoked paprika

Enjoy!

Leila

Addictive Cream Cheese & Walnut Stuffed Dried Plums (Gluten-Free Confection)

Exotic Sweet Cream Cheese & Walnut Stuffed Turkestan Prunes

Turkestan Stuffed Prunes

There is something so Arabian Nights about these exotic confections...

I have absolutely loved these since I was a little girl. I still love them. These are a wonderful sweet treat. They are really unique with their sweet, fluffy, anise flavored cream cheese centers, paired with the crunchy walnuts - which perfectly compliment the sweet, soft dried plums. You really must try them.

I remember asking my mom to make these often, and I always wanted more anise extract added.

We did not have candy, soda, and chips in our home when I was growing up. My mom did sometimes make honey taffy with me - and occasionally we would get some carob or chocolate covered raisins, or halva, real maple candy or sesame seed candy from the health food store.

Life was good. My mom has always been a great cook, so I certainly didn't suffer from missing out on junk food! She did me a big favor. Thanks mom!

It is true that the foods we ate as a young child become our comfort foods as an adult. It makes you think twice about what you feed your young children, doesn't it?



Turkestan Prunes Recipe:

1 8-ounce package cream cheese or Neufchatel cheese, softened
1 T. raw honey (or vegetable glycerine, or agave syrup)
1 t. anise extract (or a very few drops anise essential oil, to taste)
A few drops stevia glycerite to taste (recipe on this blog)
1/4 c. chopped "Crispy Walnuts" (recipe on this blog listed as crispy almonds)
1 t. "Frosting Thickener" (recipe below), optional
Softened pitted prunes

Method:

Place the softened cream cheese in a medium sized mixing bowl.
Pour in your sweetener of choice and mix together with a hand mixer until creamy.
Add the anise extract, to taste, mixing in very well.
Taste and adjust sweetening to taste with the stevia glycerite (add just a few drops at a time).
Beat in the Frosting Thickener, if using.
Stir in the Crispy walnuts by hand.
With your fingers open the softened prunes (dried plums) and form into boat shapes.
Fill the formed softened prunes with the cream cheese-nut mixture.
Chill in an air-tight container.


FROSTING THICKENER Recipe:

Measure the ingredients by weight

75% Arrowroot starch or tapioca starch
25% Coconut flour


Method:

Mix the starch and coconut flour together.
Grind together as finely as possible in a Krups seed mill (or as long as you have the patience for).
Store in an air-tight container in your pantry.


Note: I like to use 4 drops essential oil of star anise and no more than 1/8 t. stevia glycerite. Start with less stevia and see if it is sweet enough before adding more. At times I also double the crispy walnuts.

Mom's Recipe card

Crispy Walnuts

A unique treat that is quick and easy to make.

Make little cups out of the soft dried plums.

"Come to mamma"

Enjoy!

Leila & Nancy

The Kitchen Cheetahs

Super easy, Super delicious BBQ Angus Beef Skewers

Marinated Black Angus BBQ Stick Meat

This is so easy, it's hardly a recipe. We had to post it though because it is so good! The meat is tender, juicy and flavorful.

You let it marinate as you get the rest of your meal ready, including the time it takes to skewer the meat. The grilling time is quick too, because the meat is so thin.

My dad says it's the best "stick meat" he's ever had. That's saying something! My family loves these with a big side of Rutabaga Fries. Really.

I will post the delicious recipe for those fries soon. They have about the 4th of the carbs that potatoes do - and we have some tricks we use to prepare them. Stay tuned!







Black Angus Stick Meat Recipe:

2 pounds Black Angus flap meat, sliced with the grain, into strips
Tamari (or favorite soy sauce if you are not concerned about gluten)
Balsamic vinegar (We like Costco's Kirkland brand)
Skewers
Melted coconut oil
Outdoor grill


Method:

Place the flap meat in a bowl. Sprinkle with Tamari and balsamic vinegar.

Toss to coat well and let marinate from 30 minutes to 2 hours, while you are preparing the rest of your meal.

Weave the strips of meat onto skewers.

Brush the meat with melted coconut oil to prevent the meat sticking to the grill.

Grill on an outdoor grill, leaving the insides still pink.


Enjoy!

Leila & Nancy

Delicious Health Food Store Coleslaw (A Real-Restaurant Recipe - not a Copy-Cat)

Larsen's Delicious Coleslaw

There was an herb store called Larsen's in Utah years ago that we would frequently visit. We would often get their Coleslaw salad stuffed into whole wheat pita pocket bread, topped with lots of alfalfa sprouts. Yum.

My mom was able to get their unique coleslaw recipe from them thankfully, because they are no longer there. I have always loved these grass-roots health food store cafes. I don't see them much anymore.

Anyway, here it is...


Larsen's Coleslaw Recipe:

4 c. shredded and then chopped green cabbage
3/4 to 1 c. cubed firm white mushroom caps (cut into 1/2-inch cubes), with no gills and no stems
1/2 to 2/3 c. cubed red radishes (cut into 1/4-inch cubes)
1/4 c. finely chopped sweet onion (or 1 to 2 T. regular onion)
1 c. cubed roma tomatoes (or halved cherry tomatoes), drained
Raw cheese cubes to taste
Best Foods Real Mayonnaise, to taste (or other healthy mayonnaise of choice)
Herb Salt, to taste (Spike Gourmet Natural Seasoning, by Gayelord Hauser)


Method:

In a large bowl, combine all the vegetables.
Mix in mayonnaise and herb salt to taste.
Mix in cheese, to taste
Serve and eat within 1 hour.
Serve as a filling in pocket bread halves and top with alfalfa sprouts, or serve as a side.


Variation:

2 c. medium shred and chopped green or Napa cabbage
1/2 c. finely shredded red cabbage
1/2 c. julienned peeled baby zucchini or cucumbers
1/4 c. minced sweet onion (or 2 T. regular onion)
1/4 c. diced red bell pepper
Minced hot chilies, to taste
Raw cheese, coarsely grated, to taste
Mayonnaise, to taste
Herb salt, to taste

Mix together as above.


Tip: Make it a lettuce wrap for a low-carb, gluten-free version!

Alfalfa Sprouts

Enjoy,

Leila

Exotic Thai Papaya Cucumber Salad recipe form Fiji

Exotic Thai Papaya Cucumber Salad

My family owned a lovely place in Fiji for several years. The tropical fruit, handmade fresh coconut oil, Fijian ice cream, colorful tropical flowers, fresh fish, and beautiful beaches were amazing, among other things. I would love to be there right now enjoying a baby coconut and some tree ripened mangoes, feet in the sand...

Fiji - the view from our deck

Our family has several recipes that evolved from the time my parents spent living in Fiji, that we would like to share with you on this blog. My mom is always creating, and these recipes have a Fijian, Asian, as well as an Indian influence.

You too can enjoy a taste of the islands!

This beautiful Thai salad is a great recipe to start with. it is so easy and versatile, and so fresh tasting - you will love it!



Thai Papaya Cucumber Salad Recipe:

Salad Ingredients:

Peeled Japanese cucumbers, cut into matchsticks, or julienned
Firm papaya cubes
Mung bean sprouts
Fresh chopped cilantro (lots!)
Clear noodles, prepared according to package directions (like mung bean noodles)
Slivered Napa cabbage
Red Jalapeno rings, to taste (or sweet red bell pepper slivers if you can't take the heat)
Grated carrot, a little for color, optional


Thai Dressing:

2 T. Peanut butter (if Paleo, use almond butter)
2 T. Thai fish Sauce
2 to 4 T. Agave/Vegetable glycerine mix (this sweetener recipe is on this blog), to taste
2 T. Bragg's Aminos
1/4 c. Rice oil
2 T. Fresh lime juice, to taste


Garnish:

Toasted peanuts or roasted cashews (Paleo), chopped


Method:

Prepare the above salad ingredients to fill a regular sized salad bowl, to taste.
Mix the Thai dressing ingredients together, to taste.
Pour dressing over salad and toss.
Serve immediately.


Variations:

You can omit the nut butter completely and substitute with 1 T. raw or toasted sesame tahini.

For a lighter salad, you may also omit the sesame tahini or any other nut butter and just add a teaspoon of toasted sesame seed oil. This is our favorite way to prepare this salad.

The Thai Salad before the noodles were added - you may omit the noodles if desired.

This time I used fresh rice stick noodles - They soak in boiling water 10 seconds and then they are done!

Pour Dressing over and toss well. Serve immediately.

The freshly mixed dressing.

Salad ready to serve.

Salad garnished with peanuts.

Papaya Tree

Enjoy!

Leila

Fijian flowers arranged by one of my daughters.

Creamy Baba Ganoush Recipe (Low-Carb)

Creamy Eggplant Pesto (Baba Ganoush)



This delicious, smooth, and creamy Baba Ganoush recipe is low-carb, sugar-free, and gluten-free.

Use this as a dip for vegetables, as a spread, or serve as a side. YUM.

We enjoy eating this very much with the classic Quinoa Tabouli recipe posted on this blog. It makes a great lunch to prepare in advance and take to work.






BABA GANOUSH Recipe:

1 1/2 to 2 c. prepared, grilled eggplant
1/2 c. raw tahini (drained of excess oil)
4 ounces organic Neufchatel cheese, softened
1 T. Bakon Yeast Hickory Smoke Seasoning
1/4 t. toasted cumin powder
1 t. garlic powder (or roasted or caramelized garlic, to taste)
1/4 t. finely ground psyllium husk powder, to thicken, optional
A pinch white pepper
A pinch cayenne pepper powder
1 t. toasted sesame oil
BioSalt or sea salt, to taste (BioSalt recipe on this blog)
3 T. fresh lemon juice, to taste (do not make tart!)
2 T. fresh minced parsley


Method:

Cut eggplants in half lengthwise and grill on an outdoor BBQ (for a nice smoky flavor) just until soft.

Cool eggplant, then scrape out the flesh.

Measure 1 1/2 to 2 c. eggplant into a bowl of a food processor.

Add the raw tahini, Neufchatel cheese, Bakon Yeast, cumin, garlic, psyllium (if using), white pepper, cayenne, and toasted sesame oil. Process until a smooth, pesto-like consistency.

Add salt and lemon juice to taste. Pulse in to blend.

Stir in the minced parsley to serve.


Tip: You may season this Baba Ganoush any way you like.


Note: Bakon Yeast Seasoning is a natural way to add a smoky flavor to your foods. It is made from dried torula yeast and 100% sweet Hickory smoke. You can find this product online.



Enjoy,

Leila

Ropa Vieja - a delicious non-traditional variation (Gluten-Free)

Ropa Vieja (Cuban-Style Shredded Meat)

Ropa Vieja stuffed buritto topped with Tomatillo Ranch Dressing

This dish has excellent flavor and is great used so many ways. We love it in tacos, burritos, wraps, tostadas, and on top of salads.

Left over roast turkey is terrific prepared this way, especially the dark meat. This Thanksgiving, My husband and I brined and roasted 2 Thanksgiving turkeys for our family gathering. What were we thinking?! We heard that roasting 2 smaller turkeys was the way to go. well I don't think our 2 turkeys were that small. We had over a turkey left over. We put most of the turkey in the freezer. Later, I shredded the turkey and made this Ropa Vieja. My family loves it. I packaged it into about 6 quart-sized zip-lock bags and put them in the freezer. 1 bag is more than enough for a family meal.

I love that I can prepare a large batch and then have quick, delicious meals for later.


ROPA VIEJA Recipe:

2 large onions, cut into thin rings, then halved
3 pounds shredded turkey meat (all dark or dark with some light meat)
9 cloves garlic, mashed with 2 t. BioSalt (recipe on this blog), or sea salt
1/2 cup, or more coconut oil (deodorized 76-degree)
1/2 t. garlic powder
1 T. onion powder
1 t. Mexican oregano, crushed between palms
1 T. sweet paprika
1 T. ground cumin
1 T. Ancho Chile pepper powder
50 grinds of freshy ground black pepper
1 t. annatto powder, optional
1/4 c. or more Red Palm oil


Method:

Saute sliced onions in 2 T. of the coconut oil until brown and getting crispy.
Lightly dredge the shredded turkey meat in about 1/4 to 1/3 cup gluten-free flour (recipe on blog).
Place the dredged turkey into the pan with the browning onions.
Add the rest of the coconut oil into the pan.
Toss and cook the meat over medium-heat and start browning the meat.
Add the seasonings and toss to coat the meat evenly.
Keep browning, turning occasionally.
Add the Red Palm oil when the meat is almost done browning. mix in well.
The meat should be moist, nicely colored, and fragrant.
Check the seasonings and adjust to taste.
Remove from heat and serve.
Freeze the leftovers in meal-sized portions.


Enjoy,

Leila