Make the most of any barbecue by grilling extra chicken and steak to freeze and use in these party easy recipes. That way, you can impress even more party guests with great dishes during the summer and fall.

Grilled Chicken Antipasto

Recipe adapted from and photo by Perdue

Serves 8

1 1/2 lbs. already-grilled skinless boneless chicken breast (defrosted, if previously frozen)
6 cups packed, torn romaine lettuce leaves
4  jars (6 1/2-oz.) marinated artichoke hearts, drained and quartered
3 jars (8 oz.) marinated mushrooms, drained
8 oz. provolone cheese, cut into strips
2 oz. (about 28 slices) sliced pepperoni
Olive oil
Red wine vinegar
Sesame breadsticks

  1. To serve salad, arrange lettuce over a large serving platter.
  2. Arrange individual mounds of grilled sliced chicken, artichoke hearts, mushrooms, cheese and pepperoni over lettuce.
  3. Serve with oil and vinegar, each in a separate bottle or bowl.
  4. Serve with breadsticks.