Makes 3 1/2 to 4 cups (enough for 6 tacos)
A home cook who's not used to measuring, Silvia Duarte wanted to use up the rest of a leftover rotisserie chicken. This mixture is the result. It makes a nice filling for tacos and sandwiches, especially on a toasted roll spread with a thin layer of cream cheese.
From Duarte, of Fredericksburg, Va.
2 teaspoons vegetable oil
1/2 cup finely chopped white onion
2 medium cloves garlic, minced
1 medium tomato, finely chopped
About 2 1/2 cups cooked, shredded rotisserie chicken (white and dark meat, with no skin)
1/2 cup finely chopped cilantro leaves
2 teaspoons teriyaki marinade, such as Kikkoman brand (optional)
Freshly ground black pepper
Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook for several minutes, until softened.
Add the tomato and cook for 1 minute, stirring, then add the chicken and cilantro, stirring to incorporate.
Cook until the chicken is heated through; stir in the teriyaki marinade, if using. Season with salt and pepper to taste.
Serve warm or cold.
Per serving: 130 calories, 17 g protein, 3 g carbohydrates, 6 g fat, 2 g saturated fat, 50 mg cholesterol, 90 mg sodium, 0 g dietary fiber, 1 g sugar