As a full-time college student, track runner and part-time blogger, I don’t always have time to go to the supermarket. Some weeks, it’s just not in the cards, but that doesn’t mean I resort to eating frozen dinners. Even when there seems like there’s nothing in the pantry, there’s always something to make.
This week, I lucked out because my non-cooking roommate’s mom gave us a whole roasted chicken. Obviously, my non-cooking roommate does not cook, so it was up to me to figure out how to make two great dinners with one roasted chicken and a half-full refrigerator and pantry.
It was basically like Iron Chef, except I had no idea what I was doing.
After taking inventory of my food supplies, I came up with two easy, no-cook dinners. They both highlight roasted chicken and are stuffed with every ingredient that wasn’t nailed to my refrigerator.
Whatever You’ve Got Chicken Caesar Salad
Traditional Caesar salad consists of romaine lettuce, croutons, Parmesan cheese and Caesar dressing. It’s simple and always a favorite. I love the standard mix, but to make it a satisfying dinner, I bumped it up by adding chicken, spinach, cabbage, blueberries and almonds. This is a hearty salad, so it only benefits by adding whatever you have in the fridge. Don’t be afraid to experiment!