If ever there was liberation to be found in the never-ending grind of nightly meal preparation, it’s got to be the ready-to-go product scorned by some but beloved by many: the supermarket rotisserie chicken.

Personally, the plump and juicy birds have come to the rescue more times than I care to count in my own kitchen over the years, both as a last-minute main course served with veggies and rice and picked clean to star in chicken salad.

We’ve rustled up three recipes using rotisserie chicken that will make short work of dinner. They include a chili-forward chicken tortilla soup that will take the chill off a cold winter day; a silky chicken pasta with a sun-dried tomato cream sauce; and a tangy Asian chicken salad that gets its crunch from cabbage and also includes fresh citrus.

A few tips for choosing a rotisserie chicken:

— Larger is definitely better when picking a precooked bird, so look for one that feels heavy for its size. If it’s plump, it’s going to be moist.

— The skin should be evenly browned, with taut skin. If it’s shriveled, that means it’s been overcooked and lost moisture.

— Always look for a timestamp to see how long it’s been sitting out; a fresh bird will have a steamy package.

This soup is a family favorite. It comes together quickly and is so warm and comforting on a cold winter evening!

TAG GOES HERE

Chicken Tortilla Soup

INGREDIENTS

3 tablespoons olive oil, divided

3 ancho chilies, stemmed, seeded and torn into large pieces

1 (15-ounce) can fire-roasted tomatoes

1/2 medium yellow or white onion, coarsely chopped

1 clove garlic

8 cups chicken stock or broth

2 cups rotisserie chicken, shredded or cubed

Salt and ground black pepper, to taste

1/2 cup canola oil, for frying

14 white or yellow corn tortillas, sliced into 1/4 -inch strips

2 avocados, pitted, peeled and cubed

1-2 cups shredded quesadilla or Monterey Jack cheese

2 limes, cut into wedges

Chopped fresh cilantro

DIRECTIONS

Heat 1 tablespoon oil over high heat and fry the torn chili pieces quickly for about 1-2 minutes on each side. Be careful not to burn them or they will have a bitter taste.

Puree fried chilies with tomatoes, onion and garlic in a blender. Add the remaining 2 tablespoons oil in a deep pot over high heat. Add blended ingredients and fry for about 5 minutes. Add chicken broth and simmer for 30 minutes.

Add chicken and simmer for another 10 minutes. Add salt and pepper to taste.

In a large skillet, heat canola oil over medium-high heat and fry tortilla strips until lightly browned around the edges, about 45 seconds. Transfer to paper towels to drain.

Set out separate bowls along with avocados, cheese, lime and cilantro.

Ladle soup into bowls and top with a handful of tortilla strips. Each person can add avocados, a squeeze of lime juice, cheese and cilantro according to taste. Serves 6-8.

— Gretchen McKay, Post-Gazette

This hearty riff on Marry-Me Chicken is a must-have if you love the rich flavor of sun-dried tomatoes. It’s probably not for the calorie-conscious — it includes both Parmesan and cream — but it will hit the spot if you’re looking for a creamy, rich dish.

TAG GOES HERE

(Re)marry-Me Chicken Pasta

INGREDIENTS

3 tablespoons extra virgin olive oil, divided

2 cloves garlic, finely chopped

1 teaspoon fresh thyme leaves

1 teaspoon crushed red pepper flakes

3/4 cup chicken broth

1/2 cup chopped sun-dried tomatoes packed in oil

1/2 cup heavy cream

1/3 cup finely grated Parmesan, plus more for garnish

2 cups shredded rotisserie chicken

1/2 pound cooked rigatoni or other favorite pasta

Fresh basil, torn, for serving, optional

DIRECTIONS

In skillet over medium heat, heat 2 tablespoons oil. Stir in garlic, thyme and red pepper flakes.

Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt and bring to a simmer.

Add shredded chicken to pan, and toss to combine. Cook over low heat until heated through, about 5 minutes.

Add cooked pasta and stir well to combine. Serve immediately, with additional Parmesan for dusting and torn basil. Serves 4.

— Gretchen McKay, Post-Gazette

It can be tough to figure out how to dress up crunchy winter veggies like cabbage. This crisp and tangy salad, which also features winter citrus, is both healthful and satisfying.

I shredded the rotisserie chicken, but you could also cut it into fork-friendly chunks or slice into larger portions. Add the dressing a little at a time to prevent sogginess and be sure to toss gently (I used my hands) so it’s evenly coated.

If you don’t have fresh mandarins, canned is great — just be sure to drain all the juice.

TAG GOES HERE

Asian Chicken Salad

INGREDIENTS

For dressing

2 tablespoons soy sauce

3 tablespoons unseasoned rice wine vinegar

1 tablespoon toasted sesame oil

2 tablespoons vegetable oil

1 teaspoon sugar

1-inch knob fresh ginger, finely minced or grated

1 garlic clove, minced

1/2 teaspoon freshly ground black pepper

For salad

2 cups shredded green cabbage

2 cups shredded red cabbage

1 cup mandarin orange segments

1/2 cup shredded carrot

2 cups shredded rotisserie chicken

3 scallions, finely sliced on the diagonal

For garnish

1 cup fried tortilla strips or chow mein noodles

1 tablespoon toasted sesame seeds

DIRECTIONS

Make dressing. In large bowl, whisk together soy sauce, rice wine vinegar, sesame oil, vegetable oil, sugar, ginger, garlic and black pepper until well combined. Set aside while you prepare salad.

In second large bowl, toss together green and red cabbage, orange segments, carrot, chicken and scallions.

Add to bowl with dressing, and toss well to combine. Allow to sit for 10 minutes to allow cabbage to soften.

Garnish with fried tortilla strips and sesame seeds, and serve. Serves 4.

— Gretchen McKay, Post-Gazette

Tribune News Service

A simple rotisserie chicken can be the basis for many quick dishes. (Photo Metro Creative Services)