A Whole Lotta Chicken cooked Up

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A Whole Lotta Chicken cooked Up


  • Day One: Marinate as much chicken as you need to make three meals. A family of five could use 12 chicken breasts. Marinate in two bags (6 each) with teriyaki sauce, balsamic vinegar, a squeeze of lemon or lime, garlic powder, oregano and a liberal grinding of pepper. Alternatively, split a bottle Italian salad dressing between the two bags. The longer you marinate, the more time the flavors have to infuse themselves in your chicken.
  • Barbecue ALL of the chicken, reserving six breasts for later. Serve some that first night.


Day 2: Use three breasts and cube for Chicken Taco Salad.
Use a bag of pre-washed salad, shredded cheese, a can of drained and rinsed black beans, chopped green onions, chopped cilantro, chopped tomatoes and anything else you like. Toss altogether with a little Italian dressing.

Day 3: Chop the remaining chicken for chicken salad sandwiches.
Add chopped hard-boiled egg, chopped red onion, pesto, mayo, salt and pepper to taste. Serve on hearty wheat rolls with sliced tomato and leaves of Romaine lettuce. Add a tossed salad.

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