Click here for last week’s introduction to Spring Cleaning & Eating and click here for yesterday’s first recipe.

Yesterday we created a simple chicken dish and today we are going to use the leftover chicken in a salad for dinner plus lunch for tomorrow.

This second meal is a simple grilled fennel and orzo salad which you will serve with slices of the leftover chicken thighs. This is an easy dish to create and it tastes amazing.

You will need:

1 fennel bulb copped
1 package of cherry tomatoes
1 bunch of asparagus
1 red onion
Bunch of Kale
Olive oil
Balsamic vinegar
Feta cheese

Click here for the cooking instructions.

If you have time while preparing the orzo salad, grate the remaining carrots you have in your fridge into a bowl and add a tablespoon or two of sunflower seeds as well as a handful of cherry tomatoes (and some lettuce or kale if you would like).  Pack into an air tight container for lunch tomorrow and make a dressing combining, olive oil, balsamic vinegar, Dijon, cumin, salt and pepper (do not toss in the dressing until the next morning so the salad stays crisp and fresh).  Use the last of the chicken thighs in a sandwich to enjoy with the salad.

There you have it, three meals on one quick shop.

Attached -- Liam Hemsworth leaving the gym yesterday.