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What to do with Leftover Roast Chicken? Make a Salad.
By Alexandra Stafford
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Last Updated: 07/29/2019
This post may contain affiliate links. Please read my disclosure policy.
I always feel virtuous when I collect all the leftover odds and ends from the fridge and turn them into another meal. Here, leftover roast chicken bulks up a mix of arugula, sliced endive, and toasted pine nuts. A simple shallot vinaigrette ties it all together, while keeping it light. Fresh or dried fruit would be nice additions here, too, but the key is to use what you have on hand.
Leftover Roasted Chicken Salad
- Total Time: 15 minutes
- Yield: Serves 4
Description
This is more of a guide: adjust the quantities to your tastes and to what you have on hand.
Ingredients
for the vinaigrette:
- 1/4 cup finely minced shallots
- 1/4 cup white balsamic vinegar, I like Colavita brand
- 1/2 teaspoon kosher salt
- 1/3 cup extra virgin olive oil, plus more to taste
for the salad:
- a mix of greens, whatever you like: arugula, endive (thinly sliced), kale (thinly sliced), etc
- leftover roasted chicken, shredded
- shaved parmesan or Manchego, optional
- toasted pine nuts or other toasted nuts
- orange segments or diced apple or pear, optional
- freshly cracked pepper, to taste
Instructions
- Make the dressing: In a small bowl, combine the shallots, vinegar, salt, and sugar. Let stand for 10 to 15 minutes. Whisk in olive oil. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.
- Make the salad: Place the greens, chicken, cheese, if using, fruit, if using, and anything else you want to add to the salad in a large bowl. Pour over a little bit of the vinaigrette. Crack pepper to taste over top. Toss gently. Taste. Add more vinaigrette or pepper to taste. Serve.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
8 Comments on “What to do with Leftover Roast Chicken? Make a Salad.”
I do not see the amount of sugar to add to the dressing on the ingredients list. Looking forward to making this as I do all your recipes! Thank you!!
Claudia, sorry about this! I actually don’t add the sugar anymore — I think bc the white balsamic is a little sweeter, it just doesn’t need it. It was just a pinch before anyway. 🙂 🙂 🙂
Absolutely delicious, although I prefer a 1:1 ratio of oil and vinegar. I used leftover grilled chicken that had been marinated, romaine and red leaf, granny smith apple, parmesan and/or manchego, toasted pine nuts, and it could not have been more perfect. Pear was just a bit too sweet, but next time I will make it with toasted sliced almonds.
Wonderful to hear this, Sharon! The whole combination sounds delicious.
It was – thanks to you! I will be looking at more of your recipes. I am now grilling chicken just to make this salad.
Oh Wonderful!
I made this chicken for the second time last night and continue to believe I will never roast a chicken another way (Ina it was a great run). My husband and eleven year old went for seconds with a debate on who takes leftovers for lunch today (my son won of course). My husband gave me the Zuni Cafe cookbook for Christmas based on my love of your recipe (we have both your books of course). We lived in the Bay Area for many years and somehow missed this spot. Thank you for sharing this recipe and technique. We paired the chicken with forever roasted butternut squash with garlic, sage and dates. It feels impossible to be back to work and school today after such a cozy and delicious ending to our winter break. Thanks, Ali.
Sarah! Thank you for all of this. So nice to read that you all loved the roast chicken and that you have my books… means a lot 🙂 The Zuni Cafe cookbook is such a treasure. I don’t think these types of books are produced anymore. It’s filled with good writing, good tips and techniques, and just such good, flavorful recipes. It has been a while since I pulled out my copy and you are making me want to curl up with it tonight by the fire. Also, I have never made that squash recipe but just found it online and will ASAP. It looks so good and is filled with all of my favorite flavors. Thanks again so much for writing. Hope this week goes OK… yesterday was a little rough for all of us getting back into the weekly scramble.