Last weekend, I got out a bag of frozen chicken, but when it came time for dinner, we ended up eating out. (Even our favorite chicken dish doesn’t stand a chance against the offer of Five Guys.)

A day [or so] later, I remembered that the thawed chicken was still sitting in our fridge and that I needed to cook it – and soon. I tried to come up with something delicious, but ended up punting. I just covered the chicken in Italian seasoning (salt, pepper, garlic, basil, parsley) and baked it. It wasn’t exciting, but it did the trick. (If, by “trick,” we can agree that I meant, “Don’t let the chicken go bad and provide a nourishing, if not dazzling, meal for my family.”)

I knew we didn’t want to eat another bland meal of baked chicken, so I decided to get creative in how I used the leftovers. Unfortunately, my first attempt did not work out.

Inspired by some of my more talented cooking friends, I decided it was time to learn how to make homemade pizza dough . . . with yeast. Yeah, I was going to make something that had to RISE. Specifically, I was hoping to make this yummy looking beer batter pizza dough. I bought a packet of yeast and everything.

But then I realized that I had to make it with plenty of time for that rising. AND it makes a TON. I just wasn’t ready for all that. So, I pulled out my regular pizza crust recipe and set out to make chicken pizza. I even added mushrooms, because that’s the way my husband likes it.

Apparently, though, he has decided that he does not like chicken pizza at all – mushrooms or no mushrooms. And I learned this when he said, while watching me make the pizza, “Ummm . . . would you be upset if I just made a frozen pizza?”

Yes. My answer was most definitely YES.

And then when he told me in front of Annalyn that she might not like it because she might not like the red onions? (Which, I’m sure you know means she refused to eat any of it.) To my credit, I did not explode. But I did a bit of seething, that is for sure.

The kicker of the whole thing, though? The pizza really wasn’t that good.

Thankfully, I still had a couple pieces left of the baked chicken, so I had a chance to redeem myself. So the following day, I made the best salad I have had in a long time. It was SO good! Nothing fancy, but if you want a formula for a good salad, here you go:

Easy Chicken Caesar Salad
1-2 cups chopped romaine lettuce
3 oz. grilled or otherwise cooked chicken, chopped
1/4 cup thinly sliced red onion
1/8 cup shredded cheese
2 tablespoons croutons
2 tablespoons Caesar dressing

Tips: You can buy a bag of already-chopped romaine, although I actually chopped mine this time. And I prefer Italian blend cheese, partly because it’s so tasty and Italian-y and partly because it’s only two points on the new Weight Watchers system. But of course you can use whatever cheese you like; parmesan is always a good choice for a Caesar salad.

And last but not least, I highly suggest trying Kraft’s Caesar Vinaigrette if you like bottled dressings. It’s been a couple months since I’ve eaten at Olive Garden, but I swear this dressing tastes just like theirs. Tangy and delicious.

Another thing I considered doing with my leftover chicken was making enchiladas. But other than that, I came up empty. So, help me out! What do YOU do with leftover chicken?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green and Foodie Friday.

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