Leftover grilled chicken is great to have around for both kid and grownup lunches. On Monday, I made some little pumpkin pancake sandwiches spread with pumpkin cream cheese (my current favorite pumpkin condiment). I was thinking of that classic combination—chicken and waffles—when I packed some shredded chicken to go with the sweet pancakes.
For Tuesday’s lunch, I made grilled chicken and pesto gouda (super awesome cheese from Trader Joe’s) sandwiches on whole wheat sourdough. I threw in a date and some smoky almonds with the sandwiches. I finished this lunch with a purple and white theme: grapes, purple carrots and slices of jicama.