Chicken cooked for dinner is juicy, then turns dry and stringy when I reheat it for lunch the next day. I've tried shorter microwave bursts, but the edges still overcook before the middle warms. I'm considering slicing it cold into salads or adding it late to a saucy dish instead. What leftovers reheat well, and what do you deliberately serve without reheating?
Making leftovers for lunch without reheated meat turning dry
- practical-cooking
- leftovers
- lunch
- reheated
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