Grilled Chicken and Vegetable "Salad"

AKA fajita fillings

AKA pasta toppings

AKA frittata fillings

So, this is not a typical salad, nor is it a recipe. It is a suggestion.

Whenever we go to our cabin I try to make cooking as easy as possible. A lot of times this involves grilling. I love this because my husband is the household grill master ( less cooking for me, which I love at the cabin). When figuring out the menu for the cabin, we always include grilling extra vegetables for future meals. During our last trip we made the "salad" shown above.

Here are some other ideas:

-Our favorite thing to do is make fajitas. We make sure to grill extra peppers, onions and chicken. The next night for dinner we heat this up with fajita seasoning and stuff it in crisped corn tortillas or put on top of lettuce for a salad. We top either with avocado/guacamole and salsa and have one of our favorite meals! It reminds me of my favorite salad from a tex-mex chain named after a pepper.

-The second most common thing we do is add extra grilled vegetables to eggs the next day. Scrambled or in a frittata, it takes a few minutes to heat up the veggies then pour in the eggs. I like to add in some cherry tomatoes and fresh herbs (like flat leaf parsley, basil, cilantro or lemon thyme).

-The last thing we like to do is mix grilled vegetables into pasta. If you have extra grilled chicken that is tasty too. I use Jovial, which is a gluten free pasta made out of brown rice. It is made in Italy and tastes as close to real pasta as possible. It can be spendy, $4 something a box, but every three to four months our local Willy Street Co-op has it on special for around $2.50. I use it sparingly as a treat, and use about 2/3 vegetables to 1/3 pasta. 

I am sure there are other ideas I have forgotten. The point is, be it traveling or at home, making extra vegetables and proteins to create another meal just makes sense. It's like having leftovers, but better because you are not eating the same meal!