This morph starts with roast or grilled chicken.  I frequently make the series starting with a busy or lazy day when I buy a whole roast chicken at the market; pollo asado, as known in Miami.  Pollo asado is simply chicken, first marinated in mojo, which is sour orange, lime or lemon juice combined with salt, oregano, garlic powder, and often black pepper, ground bay leaf or cumin, then roasted on a spit.   Considering the cost of whole chicken, and the electricity and time involved in preparation, it's a pretty good buy.  Leftovers can be combined with beans for inexpensive and delicious meals.  

1. Remove leftover chicken from the bones and refrigerate; make broth with the bones, barely covered with water.  I like to add some celery leaves and a pinch of poultry seasoning, perhaps some leftover onion scraps, and process in a pressure cooker.  Use this base to make a hearty and inexpensive soup.  Strain the broth; clear out your refrigerator and add any chopped leftover raw veggies to the broth; simmer until almost tender.  Some chopped onion and sliced celery is good.  Add  some shredded leftover chicken, any bits of cooked veggies you have on hand, half of a 15-oz can of Great Northern beans or cannellini that you have rinsed, plus leftover cooked pasta or rice, or cubed cooked potatoes.  Season to taste with salt, pepper, garlic powder, Chicken Soup & Gravy Mix or chicken bouillon, or perhaps oregano, basil or poultry seasoning.  Bring to a boil, turn down and simmer until everything is heated through and well cooked.   Serve with crusty bread and salad, or sandwiches, and no one will know they're eating up leftovers.
    
2. Make a chicken salad, or Chicken Salad Sandwiches with leftover roast or grilled chicken.  Or Pulled Chicken Burritos.  Chicken Arugula Salad is a whole meal, and is both beautiful and delicious!  You can add the other half-can of white beans to either the chicken burritos, or the chicken salad.