Shred that cold chicken for quick bite

LITTLE ROCK — If you have leftover roasted or rotisserie chicken on hand, here’s a great way to use it.

This makes a nice filling for tacos and sandwiches, especially on a toasted roll spread with a thin layer of cream cheese.

Silvia’s Quick Shredded Chicken 2 teaspoons vegetable oil ½ cup finely chopped white

onion 2 medium cloves garlic,

minced 1 medium tomato, finely

chopped About 2 ½ cups cooked,

shredded leftover chicken

(white and dark meat, no

skin) ½ cup finely chopped cilantro

leaves 2 teaspoons teriyaki

marinade, such as

Kikkoman brand, optional Salt and ground black pepper

Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook, stirring for several minutes, until softened.

Stir in the tomato and cook for 1 minute, 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.

Makes 3½ to 4 cups (enough for 6 tacos).

Recipe adapted from Silvia Duarte of Fredricksburg, Va.