Exact same thing as mentioned above, but I process the extra chicken breast and mix it with some salsa and cheese and use it as quesadilla filling the next day.
I tried this last night...great call. I used lowfat sour cream, salsa, cheddar and jack cheeses, and two pre-diced, pregrilled (with heavy rub) chicken breasts. A little lemon zest and juice, and then a thorough (Rodney) Rogering by the food processor, and that was leftover gold. Thanks for the tip.