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Leftover Chicken Salad

This easy chicken salad is the perfect way to use up leftover chicken! Packed with pecans, dried cranberries, crispy bacon and a creamy dressing, salads don’t come more delicious than this.

chicken salad in a white bowl with silver fork resting on it

Leftover Chicken Salad

I know, the word ‘salad’ is a rarity on this blog. But we’re going to get through this together, I promise. Because when I say salad all I really mean is leftover chicken wrapped in a creamy dressing with a tonne of goodies packed in too. No wet soggy leaves, only the stuff we truly love 😏

Leftover Roast Chicken

This is usually the salad I’ll make with leftover roast chicken 1. Because there’s always leftovers (only 2 of us in this house!) and 2. Because I know the chicken is already seasoned well. If you’ve got the option, use as much breast as possible, it’ll soak up the sauce easier!

How to make Leftover Chicken Salad (quick summary)

  1. Combine Greek Yogurt, Mayo, Dijon Mustard, Lemon Juice and Seasoning.
  2. Shred your chicken into a bowl.
  3. Add Red Onion, Dried Cranberries, Bacon, Celery and Pecans.
  4. Pour in sauce and stir to combine.
This salad tastes even better after a stint in the fridge, just to let the flavours marry. At first there may seem to be an excess of sauce, but it will get soaked up, especially after resting in the fridge.

How to make leftover chicken salad - 4 step by step photos

Shredded Chicken Salad

If you want to make this salad with fresh chicken breasts you totally can! Here’s what I recommend:

How to make Shredded Chicken

  1. Season both sides of two chicken breasts and fry each side in a large pot (just to get some colour).
  2. Pour in water or chicken stock, pop the lid on and simmer/poach until cooked through (approx 8-12mins depending on size).
  3. Take out, place in a bowl and shred with two forks.

Chicken Salad Sandwich

One of my favourite ways to use this salad is in a sandwich (or a wrap). Grab yourself some nice thick white bread, some crisps and you’ll be well on your way 😁

3 half sandwiches stacked on a white plate with crisps and salad leaves

And there we have it! A quick, easy and most importantly DELICIOUS leftover chicken salad. Works great in a sandwich (above), as part of a leafy salad (below) or even just straight out the bowl!

Hey, whilst you’re here why not check out my other recipes?

Leftover Recipes

Shredded Chicken Recipes

Alrighty, let’s tuck into this leftover chicken salad recipe shall we?!

overhead shot of rotisserie chicken salad with tomato chopped on top

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How to make Leftover Chicken Salad (Full Recipe & Video)

Leftover Chicken Salad

This easy chicken salad is the perfect way to use up leftover chicken! Packed with pecans, dried cranberries, crispy bacon and a creamy dressing, salads don't come more delicious than this. Serves 4 large portions, can stretch to 6 modest portions depending on the context it's used (i.e as a sandwich you'll get more servings)

Chicken Salad

  • 2 tightly packed cups Cooked Shredded Chicken (<em>(see notes)</em>)
  • 4 rashers of Bacon (cooked, cooled & chopped)
  • 1 rib of Celery, finely diced
  • 1/4 cup / 40g Dried Cranberries, finely chopped
  • 1/4 cup / 35g Pecans, finely chopped
  • 1/4 cup Red Onion, finely diced (approx 1/2 small red onion)

Dressing

  • 1/2 cup / 125g Full Fat Mayo
  • 1/2 cup / 125g Greek Yogurt
  • 1 tsp Dijon Mustard
  • 1/2 Lemon (juice only)
  • Salt & Black Pepper, to taste
  1. In a medium sized bowl, mix together your dressing. Test for seasoning and adjust accordingly.

  2. In a larger bowl combine your salad ingredients. Pour in your dressing and stir to combine. It may seems like an excess of dressing, but it will get soaked up.

  3. Pop in the fridge overnight to develop the flavours, or eat right away in a sandwich/wrap, as part of a leafy salad or just by itself!

a) Chicken – Leftover rotisserie chicken will work best for this recipe. I recommend using mainly breast if you can and just shred it into thin chunks (as opposed to shredding it into absolute oblivion).

b) How to make shredded chicken – You want two large chicken breasts (approx 14oz/400g), season and fry both sides to get a nice colour, then fill up with water or chicken stock, pop a lid on and allow to simmer until cooked throughout. Depending on the size of breasts this could take between 8-12mins. Pop in a bowl and shred with two forks.

c) Storage – The length of time you can safely store for will of course depend on how long the chicken has been ‘leftover’ for. Just tightly cover and pop in the fridge to store. Not suitable for freezing.

d) Calories – Based on sharing between 5, no bread or extra salad etc.


If you loved this Leftover Chicken recipe be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Leftover Chicken Salad appeared first on Don't Go Bacon My Heart.

Source: Don

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