A great way to use leftover chicken from a roast or barbecue is to add it to a spinach and Pesto salad. Preparation time is about 20 minutes . Spinach is so good for you, and goes wonderfully well with chicken. Take about a pound of well-washed spinach leaves. Add to a bowl containing as much cold cooked and shredded chicken meat as you have available.
Add a pound of cooked cold pasta shapes and a couple of handfuls of cherry tomatoes.
For extra flavour add a small jar of chopped sun-dried tomatoes too.
Add between 2 and 5 tablespoons of Pesto (an italian sauce of garlic, basil, pine nuts and olive oil)
Toss the ingredients together and dish up. Sprinkle with a few toasted pine nuts and serve.