3 easy ways with roast chicken

Chicken caesar lettuce cups
Serves 8 Prep 15 mins Cooking 10 mins
2 tbs olive oil
2 slices brown bread, cut into small squares
2 middle bacon rashers, chopped
1 baby cos lettuce, leaves separated
2 cups shredded Coles RSPCA Approved Hot Roast Chicken
2 hard-boiled eggs, peeled, chopped
½ cup (125ml) Coles Caesar Dressing
½ cup finely grated parmesan
1. Heat the oil in a medium frying pan over high heat. Add the bread and cook, stirring for 5 mins or until golden and crisp. Transfer to a bowl.
2. Add bacon to the pan and cook, stirring, for 5 mins or until golden. Transfer to the bowl with the croutons.
3. Arrange the lettuce leaves on a large serving platter. Divide the chicken, crouton and bacon mixture and the egg among the leaves. Drizzle with the dressing and sprinkle with the parmesan to serve.
Chopped chicken salad sub
Serves 4 Prep 10 mins
1/2 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat coarsely shredded
1 gem lettuce
1 large vine-ripened tomato, quartered
75g fetta
½ small red onion, thickly sliced
1 Lebanese cucumber, halved
¼ cup parsley leaves
⅓ cup (100g) mayonnaise
2 tsp Dijon mustard
6 Coles Bakery Banh Mi Jumbo Rolls*
1. Place chicken, lettuce, tomato, fetta, onion, cucumber, parsley, mayonnaise and mustard on a large chopping board. Use a large knife to finely chop all the ingredients together.
2. Use a serrated knife to split each roll down the centre, without cutting all the way through. Arrange the rolls on a serving platter. Divide the chicken salad mixture among the rolls to serve.
*Selected stores only.
Marry me risoni
Serve 4 Prep 10 mins Cooking 25 mins
1 tbs olive oil
1 brown onion, finely chopped
2 cups (320g) shredded Coles RSPCA Approved Hot Roast Chicken
½ tsp dried oregano
1 tsp ground paprika
½ cup (75g) semi-dried tomatoes, drained, roughly chopped
1 cup (220g) risoni
2½ cups (375ml) chicken stock
½ cup (125ml) thickened cream
60g pkt Coles Australian Baby Spinach
⅓ cup (25g) finely grated parmesan
1. Heat the oil in a large deep heavy-based frying pan over high heat. Add the onion and cook, stirring, for 3 mins or until onion softens. Add the chicken, oregano, paprika, tomato and risoni, and cook, stirring for 2 mins until risoni is coated in spice. Add the stock and stir to combine.
2. Bring to a simmer, then reduce heat to low and cover with a lid. Cook, stirring occasionally, for 20 mins or until risoni is tender and liquid is almost absorbed.
3. Add the cream and spinach and cook, stirring, for 2 mins or until spinach is just wilted.
4. Divide the risoni among serving bowls and sprinkle with parmesan.