What to do when meal uses leftover chicken

By JOE GRAY
CHICAGO TRIBUNE
When I tire of brats or other sausages on the grill, a whole chicken makes a great change. Usually a project for a weekend meal when I have more time, a chicken grilled indirectly and flavored with herbs or a marinade is delicious.
But even as it's cooking, I'm thinking about the leftovers. Plenty of chicken will be left to be deboned and used for another meal (and the carcass goes into a Dutch oven the next day to make broth for freezing). This hash is born of such leftovers.
MENU:
Chicken and zucchini hash
Leaf lettuce salad with avocado and olives
Ice cream cones
TIPS:
Don't have leftover chicken? Use meat from a supermarket rotisserie bird.
Fresh lettuce from the farmers market or roadside stand needs only a simple dressing of lemon juice and chopped fresh herbs.
BEVERAGE PAIRING:
This would be a great time to open a rose. Think Spanish: excellent, dry versions are available in local stores.
CHICKEN AND ZUCCHINI HASH
3 tablespoons olive oil
2 medium Yukon Gold potatoes, about 1 pound, cut into 1/2-inch dice
1 teaspoon salt
Freshly ground pepper
1 zucchini, cut in 1/2-inch dice
1 can (141/2 ounces) chicken broth
2 tablespoons flour
2 cups cooked chopped chicken
1/4 cup parsley, roughly chopped
2 green onions, minced
Heat 2 tablespoons of the oil in a large skillet over medium-high heat; add potatoes. Sprinkle with 1/2 teaspoon of the salt and pepper to taste; cook, stirring occasionally, until potatoes are just tender, about 7 minutes.
Add remaining 1 tablespoon of the oil; stir in the zucchini, remaining 1/2 teaspoon of salt and pepper to taste. Cook, stirring occasionally, until zucchini begins to soften, about 2 minutes.
Meanwhile, whisk chicken broth and flour together in a small bowl until flour dissolves; stir into potato-zucchini mixture. Cook, stirring, until thickened, about 2 minutes. Stir in chicken; cook until warmed through. Stir in parsley; top with green onions.
Yield: 4 servings.
Nutrition information per serving: 261 calories, 45 percent of calories from fat, 13 g fat, 2 g saturated fat, 54 mg cholesterol, 10 g carbohydrates, 25 g protein, 964 mg sodium, 3 g fiber.