Shred leftover rotisserie chicken and mix with mayo, celery, and seasoning. Fill a whole-grain wrap with the chicken salad, lettuce, and tomatoes.
Sauté veggies like bell peppers, broccoli, and snap peas with shredded chicken in a wok. Add soy sauce and ginger for flavor, serve over rice.
Layer shredded chicken, cheese, and salsa between tortillas. Pan-fry until the cheese melts. Serve with guacamole and sour cream.
Combine shredded chicken with cooked rice, mixed vegetables, and a creamy sauce. Bake until bubbly and golden.
Spread buffalo sauce over a pizza crust, top with shredded chicken, blue cheese, and mozzarella. Bake until cheese is melted and bubbly.
Toss shredded chicken with avocado, cherry tomatoes, red onion, and a lime vinaigrette. Serve over mixed greens.
Bake sweet potatoes, then stuff with a mixture of shredded chicken, sautéed spinach, and feta cheese.
Cook fettuccine pasta, toss with a homemade Alfredo sauce, shredded chicken, and steamed broccoli.