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Thread: What to do with leftover barbecue chicken, but not thrilled with the taste...

  1. #1

    What to do with leftover barbecue chicken, but not thrilled with the taste...

    I have a couple of pieces of barbecued chicken (boneless/skinless) leftover. I don't really like the taste of the barbecue sauce so I'm not sure what to make with it. The recipes that I have using barbecued chicken, had you adding more sauce. Since I don't care for the sauce I don't want add more (and I don't have any other sauce in the house).

    Only thing I could think of was sandwiches and piling on some coleslaw to cover it up. Or, toss in the freezer and forget about it ....

    Any ideas welcome!

  2. #2
    Join Date
    Jul 2004
    Houston, TX
    What about using it to make a tangy chicken salad? Some mayo / mustard / relish / should cover the bbq sauce pretty well, but maybe allow a hint of it to come through.
    Terri _A
    I'm anal retentive. I'm a workaholic. I have insomnia. And I'm a control freak. That's why I'm not married. Who could stand me?” -Madonna

    Read my ramblings about food and my nutty life on A Girl in the South!

  3. #3
    Join Date
    Aug 2004
    Plano, TX
    How about putting it on some sort of pizza or flatbread and topping with fresh tomatoes (or other veggies) and some good cheese. Or you could use it in quesadillas...which are the answer to all of the "what to make" questions in our house. Both would probably mask the bbq sauce flavor that you don't like.
    The reason a dog has so many friends is that he wags his tail instead of his tongue. - Anonymous

  4. #4
    I was going to suggest pizza -- it'll add protein and then you can put whatever else on with it to mask the flavor.

  5. #5
    Join Date
    Feb 2007
    North Carolina
    You can slice it up and put it on top of a salad. Dressing of your choice plus salad toppings may mask the flavor.

  6. #6
    Join Date
    Mar 2003
    at work in Ohio
    OK, crazy idea, but you could rinse it off. It worked when I did it! Or make a BBQ chicken pizza or shredded sandwiches and add more of a BBQ sauce that you know you like to cover the taste.

  7. #7
    Join Date
    Aug 2007
    I like to toss leftover chicken in a peanut sauce and then serve it in a wrap with some shredded veggies. I think the peanut sauce masks or compliments the BBQ sauce, as long it is a sweet BBQ sauce not a really smokey one.

  8. #8
    Join Date
    Feb 2001
    Renton, WA
    This CL recipe from 1998 is one of our favorites. You can always add more chicken, or make half recipe if you don't have enough. It makes a huge casserole! BTW, it's almost impossible to find cornbread twists any longer, but I make it with regular cornbread batter on top and it's a hit.

    Barbecued-Chicken Potpie

    1 teaspoon margarine or butter
    Cooking spray
    2 cups chopped onion
    1/2 cup chopped green bell pepper
    1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained
    1 small garlic clove, minced
    1 1/2 teaspoons cumin seeds
    1 teaspoon ground coriander
    1/4 cup cider vinegar
    4 cups shredded cooked chicken breast (about 1 1/2 pounds)
    2 tablespoons brown sugar
    1 ounce unsweetened chocolate, grated
    1 (12-ounce) bottle chili sauce
    1 (10 1/2-ounce) can low-salt chicken broth
    1 (11.5-ounce) can refrigerated corn bread twists

    Preheat oven to 375.
    Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saut 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.

    Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 for 25 minutes or until golden brown; let stand 15 minutes before serving.

    Yield: 8 servings

    CALORIES 394(27% from fat); FAT 12g (sat 3.7g,mono 2g,poly 1g); PROTEIN 33.1g; CHOLESTEROL 78mg; CALCIUM 49mg; SODIUM 972mg; FIBER 1.7g; IRON 3.5mg; CARBOHYDRATE 40g
    Cooking Light, JANUARY 1998
    ~ "The right shoe can change your life...."- Cinderella ~

  9. #9
    Join Date
    Apr 2002
    San Francisco
    Add it to a tortilla soup?
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

  10. #10
    Join Date
    Sep 2006
    Out looking for a sous chef
    Funny; I just did this tonight! I used a *fantastic* turkey salad recipe, and just cut up and thoroughly rinsed off my l/o chicken from another recipe and from a BBQ. Was wonderful! Here you go:

    * Exported from MasterCook *

    Turkey-Walnut Salad (for leftover turkey or chicken)

    Recipe By :Wonderful cold salad. Make ahead for family or entertaining.
    Serving Size : 12 Preparation Time :1:00
    Categories : Christmas Possibility Easter Possibility
    Easy Entertaining Family Meals
    Main Dish Make Ahead/NO last-min prep
    Thanksgiving Possibility

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 cups chopped cooked turkey (or chicken) -- rinsed thoroughly and drained if needed to remove remnants of original recipe.

    1/2 cup chopped walnuts -- chunked pieces only (no scraps or dust; see Directions)
    4 celery ribs -- diced
    1/2 cup diced red onion
    1/2 cup chopped fresh parsley (I use Italian
    1 cup sweetened dried cranberries
    1 cup light mayonnaise -- see Notes
    4 tablespoons Dijon mustard
    1/4 teaspoon salt -- which is half of the original recipe amount.
    1/2 teaspoon freshly ground pepper

    Mixed salad greens -- optional

    Measure out chopped meat; scale recipe up or down as needed to accommodate
    the amount of leftover meat you'll use.

    Toast walnuts carefully. Walnut dust and tiny pieces burn fast; use
    diced-size chunks, stir constantly, and do NOT burn them.

    Stir together all ingredients except for optional salad greens. Taste; add
    a tiny bit more salt if needed--however, if you're not sure, don't add any
    now. Salt flavors can intensify as the salad sits and chills; also,
    various poultry recipes have different amounts of salt, so you're never
    really sure how salty these leftovers will be in this salad until it
    chills awhile.

    Cover and chill at least 30 minutes. Adjust salt and pepper if necessary
    (noting that kosher salt has a gentler flavor, and can be a better
    last-minute addition than standard table salt). Serve over salad greens if

    "Tasty, sweet way to use up leftover turkey in a cold meal instead of
    the typical soup or chili."
    "Southern Living, 11/03, with my changes"
    S(Internet Address):
    Start to Finish Time:
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 239 Calories; 11g Fat (39.6%
    calories from fat); 22g Protein; 14g Carbohydrate; 1g Dietary Fiber; 60mg
    Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0
    Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

    NOTES : I use Hellmann's Light mayonnaise for excellent flavor;
    Hellmann's Reduced Fat is also great and is even
    If you're afraid of butter, use cream. ~~ Julia Child

    As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan

  11. #11
    Thanks again for the great ideas. I've been adding a bunch to my "to try" pile. I ended up running late so I just cut off a bit of a chicken (with the sauce), and put it on some Iggy's brand bread, and made a sandwich. I piled on some yummy coleslaw. It definitely worked.

    Testkitchen, that turkey salad sounds great.

    Thanks again everyone!!

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