I mentioned last week that I'm trying to eat the food stored in my freezer and pantry (all the better to make room for the fresh summer produce that I will can and freeze).

For some reason, I have an overabundance of boneless skinless chicken breasts. I think there was a sale on the huge packages. So, I needed to find a way to eat them up. Since it's spring, what's better than grilling. I cam up with this recipe to deal with the leftovers. (But this recipe is good enough to make on its own, without waiting for leftovers.)

Before grilling, I had marinated the chicken breasts in an herb/garlic/lemon marinade. I used a commercial one that was on my pantry, but you can mix up your own if you'd like. I evened the breasts out with a rolling pin and grilled them over moderately high heat for 5-6 minutes on each side.

To make the chicken salad you'll need:

1.5-2 grilled chicken breasts, diced into no larger than half inch chunks–they can still be warm

1/4 cup no- fat mayonnaise

1/2 tbsp dijon mustard, preferably whole grain

8 sundried tomato halves chopped well (I just cut them into bits using my kitchen shears)

2 medium diced shallots

1 tbsp capers, drained — if the berries are large, give them a rough chop

Mix the mayo and mustard into a large bowl until well combined. Add in the copped shallots, tomatoes, and capers. Then add the chicken and stir to combine. Add pepper to taste. (Taste before adding salt — the capers add quite a bit of saltiness).)

To serve, I recommend using a chewy bread, like a loaf of ciabatta. Slice in half and brush both cut sides with olive oil. If the coals are still hot, put the bread cut side down over the heat until just browned. (You can also put the bread under the broiler for a few minutes.) Layer the chicken salad on the bread, add lettuce or spinach if you'd like, and slice into portions.  (A standard ciabatta can be divided into fggiesour portions. Cutting it on 2 diagonals will make more attractive portions.)

These sandwiches are great with a salad or grilled veggies. For dessert, how about a grilled peach with each well filled with mascarpone cheese and drizzled with honey. Low cal and unbelievably delicious.

This meal is like summer on a plate!