The other night I grilled some chicken for one meal and decided to cook enough to have a pasta chicken salad the next day.
I grilled the chicken with lemon pepper. The next day I cubed it. Added the juice of 2 lemons, two tablespoons of butter, garlic salt, about a 1/2 cup of grated parmesean, 2 diced bell peppers, 3 small diced tomatoes, poured the lot of it over some pasta and dinner was served! It turned out great.
I think cooking extra is going to be a new habit for me. Cuts prep time and it uses a lot less energy, especially mine.