Leftover Grilled Chicken Rocks Lunchtime
Posted on June 1, 2012
What’s better than freshly cooked chicken hot off the grill? The piece that’s waiting for you the next day at lunchtime. Somehow overnight all of the smoky flavors come together in a blend that’s more flavorful than ever. All you need to do is figure out what you’re going to make of it. The wonderful thing is that options abound. Here are some of our summery-est ideas for cold, grilled chicken.
Wrap It Up: Grab a great big piece of lavash and fill it with strips of grilled chicken, red onions, green peppers, hummus and baby spinach. Season with a little lemon juice, salt and pepper and roll it up.
Upgrade Your Club: Create a Club sandwich with thin slices of grilled FreeBird, crisp bacon, juicy heirloom tomatoes, crunchy romaine lettuce and Swiss cheese. Add flavor by adding freshly chopped basil and tarragon to your mayonnaise. Layer it all between lightly toasted sourdough bread slices.
Perk Up Pasta: Dice grilled chicken and combine with bowtie or corkscrew shaped pasta. Toss with feta cheese, red bell peppers and cucumbers, then dress with fresh pesto sauce and let it chill.
Make a Super Salad: Adding grilled chicken strips (with you grill them on your own of grab a frozen FreeBird box) to baby greens is a great start to an entree salad. Toss with diced avocados, crunchy almonds, orange segments and kalamata olives and you’ll be the envy of the lunchroom.