Low fat recipes with shredded chicken

Use the time saved by getting a rotisserie chicken to upgrade your dinner with these "low-fat recipes with shredded chicken". These recipes range from fresh salads with seasonal vegetables such as spinach and avocado to creamy pasta dishes with summer lemon and zucchini that are both delicious and low in calories. Try our Best Rotisserie Chicken Sandwich and Shredded Chicken & Avocado Nacho Salad for a delicious meal that will help you meet your goals.

Low-fat Recipes With Shredded Chicken

1. Lemon Chicken Pasta

We adore the combination of lemon zest and toasted breadcrumbs in this easy lemon chicken pasta recipe. This nutritious recipe mixes rotisserie chicken, quick-cooking spiralized zucchini, and baby zucchini to make a whole supper in 10 minutes.

Ingredients

Use 2 tablespoons of extra virgin olive oil.
1 cup of spiralized zucchini (see tip)
One cup baby spinach.
1/2 cup shredded skinless rotisserie chicken breast.
1/8 teaspoon salt.
1/8 teaspoon ground pepper.
1/2 cup cooked whole wheat spaghetti.

Directions

In a big nonstick skillet, heat the oil over medium heat. Simmer the zucchini for one minute after adding it. Add the chicken and spinach and cook for an additional minute. Sprinkle with salt and pepper, then take off of the flame. Add the cooked spaghetti, juice from the lemon zest, Parmesan cheese, and zest. After adding the toasted panko, serve.

Tips

Use a spiralizer to make your own zucchini noodles; 1 small zucchini (about 2 oz.) makes about 1 cup of zoodles. Or look in the produce section for a package of fresh zucchini noodles.

2. Tangy Chicken Salad with Grapes

This chicken salad is enhanced by the slight sharpness of the yogurt and lemon, which are balanced off by the sweetness of the red grapes and crisp celery. But because this is such a versatile recipe, feel free to experiment with other add-ins (try adding some chopped almonds or dried berries, for example). We use rotisserie chicken to make things easier (aim for unsalted to minimize salt intake!), but any cooked chicken that is left over will work just as well.

Ingredients

Canola mayonnaise, half a cup.
1/2 cup Greek yogurt, whole-milk plain.
One tablespoon of freshly squeezed lemon juice.
Two tsp.mustard dijon.
Half a teaspoon of ground black pepper.
Chopped rotisserie chicken breasts in five cups.

Directions

Combine the yogurt, lemon juice, Dijon mustard, pepper, and mayonnaise in a big bowl. Combine the chicken, three tablespoons of scallions, celery, and grapes. Transfer to butter lettuce leaves and garnish with the leftover onions.

3. Slow-Cooker Chicken & Pinto Bean Enchilada Casserole

This slow-cooker dinner is the epitome of comfort food: layers of tortillas, cheese, and sauce combine to form a warm casserole reminiscent of enchiladas' characteristics. The top tortilla layer becomes delightfully crispy in the slow cooker. We use pinto beans, but you could simply substitute black beans.

Ingredients

4 cups of rotisserie chicken shreds.
One 15-ounce can of washed pinto beans without salt added.
A cup of chicken broth without salt.
Half a cup of red bell pepper, chopped.
One 12-oz salsa verde jar.
One-half teaspoon of salt.
1/4 tsp ground pepper.
Ten corn tortillas (6").

Directions

Combine the chicken, beans, salsa, bell pepper, broth, salt, and pepper in a big bowl. Fill the slow cooker with approximately 1 1/2 cups, or one-third of the mixture. Place three or four tortillas on top, overlapping them slightly and tearing them to fit as needed. Add half a cup of cheese on top. To create two more layers, repeat with the remaining ingredients and top with the remaining 1 1/2 cups of cheese. To absorb excess moisture, cover and lay a paper towel below, without touching the cheese. Cook on low for about 4 hours, or until the tortillas are golden and slightly crispy on top. If desired, top with cilantro and sour cream and serve.

4. Best Rotisserie Chicken Sandwich

The dressing for this rotisserie chicken sandwich is inspired by muhammara, a Middle Eastern sauce prepared from roasted red peppers, breadcrumbs, walnuts, and spices. We put it our own touch by including almonds into the dough. Cashews may also be added to achieve a creamier consistency. The remaining sauce may be used as a seasoning on almost anything, or as a dip for bread or vegetables.

Ingredients

1 (12-ounce) jar of marinated roasted red peppers, drained.
cup unseasoned toasted almonds or cashews
1/4 cup panko breadcrumbs
2 tablespoons extra virgin olive oil.
1 tablespoon of fresh lemon juice
1 1/2 tablespoons balsamic vinegar
1 teaspoon honey.
1 teaspoon salt.
1/2 teaspoon ground cumin.
½ teaspoon ground coriander.
¼ teaspoon crushed red pepper.
¼ cup mayo

Directions

In a small food processor, pulse together roasted red peppers, almonds (or cashews), panko, oil, lemon juice, vinegar, honey, salt, cumin, coriander, and crushed red pepper. Process until smooth and creamy, one to two minutes (a few lumps are OK). Move half of the mixture into a medium-sized bowl and well stir in the mayonnaise. Keep the remaining red pepper mixture aside for another time.