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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