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Thanksgiving Holiday Hours: Stores will close at 2 p.m. Thanksgiving Day and re-open at 8 a.m. on Friday, Nov. 27. 

Creative Rotisserie Chicken Family Dinner Recipes

Got chicken?  We have rotisserie chicken recipes!  Rotisserie chicken is the hero of family dinners on busy weeknights.  But, these meals can be so much more than a piece of chicken and a steamed veggie.  

Below, you’ll find inventive ways to bring new flavors to your dinner table.  From curried chicken flatbreads (that require almost no cooking time!) to loaded curly fries with favorite Greek-inspired toppings, you’ll want to make sure you pick up a rotisserie chicken each time you shop at your local Harris Teeter.

BBQ Chicken Grit Cakes

Serve these with a garden salad for a main meal or bring ‘em out for the appetizer at your next gathering.  If you like your barbecue chicken with a little kick, feel free to mix in your favorite hot sauce to the apricot and barbecue sauce mixture.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 1 dozen grit cakes

Ingredients:

  • 2 cups low-fat Harris Teeter milk
  • ¾ cup quick-cooking grits
  • 4 ounces Simple Truth Goat Cheese Crumbles, divided
  • ¼ cup apricot preserves
  • ¼ cup HT Traders Barbecue Sauce
  • 1 ½ cups chopped rotisserie chicken
  • Salt and pepper, to taste
  • 2 green onions, sliced thinly

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.  Grease the cups of a muffin tin.

  2. In a large sauce pan, warm the milk over medium high heat.  Slowly stir in the grits and season with salt and pepper.  Reduce the heat to medium and cook, stirring constantly until thickened – about five minutes or so.

  3. Stir in half of the cheese.  Allow the mixture to cool for five minutes, the divide the mixture between the 12 cups.  You’ll use about 2 tablespoons of grits in each cup.  Gently press down on the grits in the center to form a slight indentation.

  4. In a medium bowl, mix the barbecue sauce and apricot preserves.  Fold in the chicken.  Divide the chicken mixture among the 12 cups.

  5. Bake for 25-30 minutes, or until heated through and the edges of the grit cups are just starting to turn golden.

  6. Remove from heat and top with the remaining cheese and green onions.  Allow to cool just a few minutes before removing from the pan.  Serve warm.


Curry Chicken Flatbreads

Our Curry Chicken Flatbread introduces the flavors of Indian cuisine in this easy to make, no-bake meal.  If your family needs an alternative to taco night, give this meal a try!

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 4 flatbreads

Ingredients:

  • 4 rounds of naan or pita bread
  • 2 cups rotisserie chicken, chopped
  • ½ cup shredded carrots
  • 2 tsp. minced ginger
  • ½ cup white vinegar
  • ¼ cup water
  • 1 tsp. Harris Teeter Granulated Sugar
  • 1 ½ tsp. curry powder 
  • 4 ounces Simple Truth Organic Cream Cheese, room temperature
  • 2 tsp. Simple Truth Organic Honey
  • ¼ tsp. salt
  • ¼ cup sugar snap peas, sliced thinly on the bias
  • 2 Tbsp. chopped cilantro
  • ¼ cup salted peanuts, chopped
  • ¼ cup golden raisins

Directions:

  1. Combine carrots, ginger, vinegar, water, and sugar in a small saucepan.  Bring to a simmer, boil for 1 minute, then remove from the heat and let it cool to room temperature.  Drain the mixture once cooled.

  2. Combine curry powder, cream cheese, honey and salt to taste in a small bowl.  Mix until smooth.

  3. Toast each round of bread in a toaster until golden.  Spread the curry cream cheese mixture onto each round.  Divide the carrots, chicken, sugar snap peas, cilantro, peanuts and raisins on top of each flatbread. 




Chicken and Feta Loaded Curly Fries

Curly fries get the ‘loaded’ treatment in this dish worthy of any occasion – from a weeknight meal to watching the big game!  Our Chicken and Feta Loaded Curly Fries will have the whole family cheering for the cook.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

  • 1 package Harris Teeter Seasoned Curly Fries
  • 2 cups rotisserie chicken, chopped
  • 1 cup Harris Teeter Feta Cheese Crumbles
  • 1 cup of Private Selection Cherry Tomatoes, halved
  • 1/3 cup thinly sliced red onion
  • 1/3 cup English cucumber, chopped
  • ½ cup prepared tzatziki sauce
  • Optional Garnish: chopped Italian parsley

Directions:

  1. Prepare fries according to package directions.  If you need to cook them a few extra minutes, do so.  You want them crispy!

  2. After you remove the fries from the oven, transfer them immediately to a serving plate.  Top with chicken, feta cheese, cherry tomatoes, red onion, and cucumber.  Drizzle tzatziki sauce on top and garnish with parsley.  Serve immediately.


Mediterranean Chicken and Couscous Grain Bowls

These grain bowls are super adaptable – we’ve whipped them up with popular Mediterranean flavors, but feel free to mix and match these Chicken and Couscous Grain Bowls according to what you have on hand.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings




Ingredients:

  • 1 Tbsp. Harris Teeter Extra Virgin Olive Oil
  • 1 ½ cups uncooked Israeli couscous
  • 2 ¼ cup water
  • ½ cup Harris Teeter Plain Greek Yogurt
  • 3 Tbsp. Harris Teeter Buttermilk
  • 2 Tbsp. Harris Teeter White Wine Vinegar
  • ½ tsp. salt
  • 1 lemon, juiced
  • 2 cups rotisserie chicken, chopped
  • 1 English cucumber, sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • ½ cup Harris Teeter Feta Cheese Crumbles
  • 3 Tbsp fresh dill, divided

Directions:

  1. Heat the oil in a large sauce pan over medium high heat.  Add the couscous and cook for 2-3 minutes stirring constantly, until lightly golden in hue. Add 2 ¼ cups water and bring to a boil.  Reduce the heat to a simmer, cover and cook for 14 minutes or until done.  Drain and rinse with cold water, then drain again.

  2. In a medium bowl, combine yogurt, buttermilk, vinegar, salt, lemon juice, and 2 Tbsp. chopped dill.

  3. Divide couscous between bowls and top with chicken, cucumber, tomatoes, onion, feta, yogurt dressing and fresh dill.  


Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.