Today’s lesson – always make more! If you’re going to grill pesto marinated chicken for dinner like I did last week, throw a few more breasts on the grill. While you’re at it, grab a red pepper, brush it with olive oil, and toss it on the grill too. When dinner is over, you have extra delicious grilled chicken, a roasted red pepper, and if you really planned ahead – you reserved some of the pesto to make a pasta salad to take to work on Monday or for dinner the following night. If not, you’ve got the makings for a great chicken salad. I’m all about shortcuts and turning on the oven as little as possible in the summer – except to make pies, of course.