Looking to make the most out of your meal time? Tina Rupp has a pro tip for you: Surplus grilled chicken, pickled vegetables and marinade from the banh mi can double up for a tasty Vietnamese chicken salad - and it all comes together in just 15 minutes.

In order to prepare the marinade, take 1 cup of Asian fish sauce, fresh lime juice, half a cup of sugar, 8 minced garlic cloves, 4 thinly sliced red Thai chiles and 1 tablespoon of kosher salt and whisk them together in a bowl. Grab 8 skinless, boneless chicken breast halves, place them in a plastic bag and pour all but 1/4 cup of the marinade into the bag. That remaining portion of marinade will be used later for the Vietnamese chicken salad. Once you seal the bag and let the chicken refrigerate for 3 hours, the preparation of your marinade is complete.

As your chicken marinates, turn your attention to the pickled vegetables. Bring 1/2 cup of water, 1/4 cup of rice vinegar, 1/4 cup of sugar, 1/2 teaspoon of kosher salt and a pinch of crushed red pepper to a boil in a small saucepan. Let this mixture (also known as brine) cool down to room temperature before adding julienned carrots and daikon radish to it. Make sure the vegetables are completely submerged before refrigerating them for at least 30 minutes, or up to 3 days if time allows.

Once the marination process is completed, grill the chicken at moderate heat until it’s thoroughly cooked - about 14 minutes should do the trick. Let the freshly grilled chicken rest for about 5 minutes before you start to prepare banh mi sandwiches.

To assemble the sandwiches, start by draining 1 cup of the pickled vegetables and thinly slice 6 of the grilled chicken breasts. Keep 2 chicken breasts & the remaining pickled veggies aside for the Vietnamese salad. Spread mayo on the baguettes and layer cucumber slices, chicken and pickled vegetables onto one half. Add a garnish of cilantro sprigs and jalapeño, close the sandwiches and serve.

For the Vietnamese Chicken Salad, all you need to do is whisk the reserved 1/4 cup of marinade with 1 tablespoon of vegetable oil in a large bowl. Slice up the remaining two grilled chicken breasts, add the leftover pickled veggies along with shredded green cabbage, thinly sliced shallot, and a mix of finely chopped mint and cilantro. Toss everything together, season with salt and pepper, garnish with cilantro sprigs and serve. Enjoy the perfect Vietnamese feast prepared from leftovers.