As some of you know, I like to roast whole chicken, and sometimes I make grilled chicken salad with leftover chicken. It’s wonderful to have leftover meat, it makes cooking a lot faster and easier.

For Grilled chicken:

Leftover chicken breast, sliced

1 gloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sesame oil

Heat a non-stick pan with a tablespoon of sesame oil, add the minced garlic, when the pan is hot, add the chicken, sliced side dawn in one layer, drizzle soy sauce over the chicken, cook for 2 minutes-look for nice grilled color, turn the other side and cook for another minute.

For Spinach Salad:

A couple handful of spinach

1/2 red onion, thinly sliced

1/2 red bell pepper, diced

For Salad dressing:

2 gloves garlic, minced

2 tablespoon rice vinegar

2 tablespoon sweet chili sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon Dijon mustard

1/2 cup vegetable oil

Whisk all the ingredients together until well combined.