1 packet dry Italian dressing mix, any brand
Coat the bottom of a large, flat dish or pan (I like to use a lasagne pan) with bottled dressing. Lay out chicken in a single layer. Sprinkle with dry mix and coat with more bottled dressing. Cover and marinate in the refrigerator for two to eight hours. Grill chicken until cooked through. Serve with your favorite side dishes such as corn on the cob, seasoned rice or pasta salad. Then use the leftovers in one of the following recipes.
Chicken Bomb Sub
Grilled chicken (hot off the grill)
2 green peppers, thinly sliced
2 large onions, thinly sliced
Olive oil
Salt and pepper
Sub rolls
Place pepper and onion slices on a large square of heavy-duty aluminum foil. Drizzle with olive oil and sprinkle lightly with salt and pepper. Fold aluminum foil around mixture to create a sealed packet. Place packet on grill and cook until vegetables are soft, opening foil occasionally to stir. Note: you may have to make more than one packet, depending on the size of your foil. Line bottom of sub rolls with cooked peppers and onions. Cut chicken into strips. Place several strips into each roll. Top with more peppers and onions.
Grilled Chicken Wrap
Grilled chicken (warm or cold)
Tortilla wraps
Iceberg or romaine lettuce, shredded
Ranch dressing
Shredded cheese (such as Mexican blend) -- Optional
Cut chicken into strips. Lay 1-3 strips on each tortilla wrap slightly to right of center. Place lettuce into a container with a tigh- fitting lid, add a modest amount of dressing, place lid on container and shake until dressing is evenly distributed. Top chicken strips with dressed lettuce. Sprinkle with shredded cheese if desired. Roll tortilla tightly around fillings from right to left.
Grilled Chicken Caesar Salad
Grilled chicken (warm or cold)
Romaine lettuce
Shredded parmesan cheese
Caesar dressing
Croutons
Cut or rip lettuce into bite-sized pieces. Cut chicken into strips or cubes. Sprinkle with parmesan and dressing. Toss well. Top with croutons.
Pasta Sauce with Grilled Chicken and Mushrooms
Leftover grilled chicken, cubed
White mushrooms, washed well and sliced
1 medium green pepper, chopped
1 medium onion, chopped
Olive oil
1-2 jars marinara sauce
Cooked pasta of choice (I like penne or egg noodles for this recipe)
In large saucepan, heat oil on medium-high setting. Saute mushrooms, pepper and onion until soft. Add chicken and sauce. Reduce heat to low and simmer for one hour. Serve over your favorite pasta. Tip: The chicken, sauted vegetables and sauce can also be placed in a crock pot set on low for up to 12 hours. The longer it simmers, the more tender the chicken will be.