Tuesday, June 22, 2010
Quick Tip Tuesday: Chicken for salad
When ever I grill or pan cook whole chicken breasts, I always try to make at least one extra while I am at it. Then I cut it up into chunks or strips and freeze it in snack sized zip top baggies (usually half a chicken breast per baggie.) Then when I want chicken on a salad for lunch or a quick dinner, all I need do is pull out the chicken, rewarm it and I have a yummy topping for my salad. Super easy with out much extra effort!