A rotisserie chicken might save you in a pinch, but it can be a little bland. To spice up the supermarket staple, chop it up and toss on flatbread with Tzatziki sauce for an easy chicken souvlaki dinner. To cut, use a sharp chef’s knife or poultry shears to divide a rotisserie chicken into serving pieces. Cut each breast crosswise into 2 pieces, keeping the wing attached. Remove each thigh from the body along with as much meat from the backbone as possible, then separate the drumstick from the thigh. Reserve the backbone for making stock.
Then for lunch tomorrow, use leftover rotisserie chicken in a roast chicken and bread salad. The homemade croutons will be sure to please!