Make the best use of that chicken sitting in your freezer from last weekend.
Leftover grilled chicken is the star of this fresh and flavorful salad. [Photographs: J. Kenji López-Alt]Are you a fire-saver? Do you hate to see a good fire go to waste? Does it physically pain you when you light up a chimney of coals for the grill, cook your dinner, then realize that you've still got a good hour or so of heat from those burning coals, and nothing to cook on 'em?
That's not such a big deal when you're eating your food hot and fresh, but when a grilled chicken breast has cooled down and sat in the fridge for a day or two before you try to reheat it? Forget about it. You may as well be chewing on strips of jerky. There are a couple of keys to making sure that this salad works and that your chicken stays tender, moist, and flavorful. The first is to dress the chicken on its own, and towork that dressing into it. I put the shredded chicken in a bowl, then massage olive oil , lemon juice , and garlic into the meat, getting deep-tissue, shiatsu-level rough on it to help break down the chicken's tough muscle fibrils.
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