Recipe Rescue: Grilled Chicken; Reassigned!

Once a month I marinate a dozen boneless skinless chicken breasts. I usually divide them in half and come up with a crazy concoction for each set. Yesterday I had half a dozen marinating in olive oil, lemon juice, sea salt, fresh ground pepper, parsley and fresh rosemary. The other half bathed in a marinade ofolive oil, red pepper flakes, sea salt and fresh ground pepper.  I grilled all twelve pieces to 157 degrees and let them rest while I grilled some green onions coated with olive oil and sea salt.

I have only had the onions grilled once before and that was quite recently at a popular Mexican restaurant in Fort Collins. So amazing, I finally tried it at home and I have found a new addiction. If you are wondering what they replace, fried pickles.

The reason for cooking such a big batch of chicken is to ease weekly cooking commitments. I use the chicken in both dinners and lunches a few times a week. The first night I typically just have one of the boneless skinless chicken breasts with a tasty side and/or salad. With the left overs I try and get creative and that's where today's Recipe Rescue is finally going. If you ever want to know what to do with chicken or need a chicken facelift from your standard chicken recipes, just ask, I have so many.

Awesome Leftover Chicken Salad
2 cooked boneless skinless
chicken breasts
1/2 cup mayo
1 Tbsp lemon juice
2-3 celery stalks with the leaves
(the leaves are screaming with flavor)
1/3 cup finely diced red onion
1 avocado, diced

Quick Side 'Salad'
1 large English cucumber, sliced thin
1 small red onion, sliced thin
1 large tomato, sliced thin
1 tsp oregano
1 tsp lemon juice
1 Tbsp olive oil
s/p to taste

chopped the chicken into
cubes and set aside.

in a medium mixing bowl
combine mayo, lemon juice
chopped celery and red onion
mix well till combined, add
chicken mix till coated and
fold in the avocado.

serve on a red leaf lettuce
leaf or your favorite low
cal bread, unless its the
weekend, then break out the
squishy Wonder White! And serve
with Quick Side 'Salad'

In a medium mixing bowl
whisk together lemon juice,
olive oil, oregano and s/p
add the cucumber, red onion
and tomato; toss to coat
-if you're daring sprinkle
top with feta or blue cheese