This is a good way to use up yesterday's grilled or roasted chicken for a delicious meal that seems anything but leftover. Pineapple, melon and grapes punctuate the salad with color and bursts of juicy flavor.
Cooking chicken to have on hand for quick meals takes only minutes with the help of the microwave.
For 2 to 2 1/2 cups of cubed, cooked chicken, place 2 whole breasts (1 1/2 to 2 lb.) in a 12x8-inch microwave-safe dish; cover the chicken with microwave-safe waxed paper. Microwave on HIGH for 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning the dish a half turn and rearranging the chicken halfway through cooking. Cool chicken and cut it into cubes or bite-sized pieces.
Cooked chicken can be used immediately, refrigerated one to two days or tightly wrapped and frozen for up to six months.
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