There is a lot to be said for the ”cook once, eat twice” approach to meal prep. In our household, lunches are all about leftovers. Last night’s dinner will become today’s mid-day meal – in some form or another.
Roast chicken makes its way onto the menu often. It’s easy to make, the kids love it and it lends itself well to leftovers. When making our recent batch of Roasted Chicken with Lemon & Basil, we threw in a few extra pieces to save for later. The next day’s lunch – chicken salad with chopped veggies & quinoa (also leftover from dinner the night before). Super simple, so tasty and took no time at all.
Enjoy.
Ingredients
2 cups shredded chicken
2 cups chopped veggies
2 cups cooked quinoa (optional)
a few sprigs of fresh dill
Dressing
2 tablespoons red wine vinegar
1 teaspoon whole grain mustard
1 teaspoon honey
4 tablespoons olive oil
2 tablespoons plain yogurt
Steps:
- Chop all veggies into small bite-size pieces and add to a large bowl. Throw in your favorites or make use of whatever you have on hand. I am partial to celery, radishes, carrots & cucumbers.
- Shred the cooked chicken and mix in with the vegetables.
- In a small bowl, whisk together the vinegar, mustard, honey, olive oil and yogurt. Season with salt & pepper to taste.
- Toss the chicken and vegetables with the dressing. Serve over a large spoonful of quinoa. Sprinkle with dill and enjoy.
Serves 4
