Chicken salad is such a versatile and delicious recipe. At my house, I often make a big batch to use throughout the week. But with any leftovers, I need to get creative about how I use them up within a few days. The good news is that leftover chicken salad can be easily transformed into a variety of dishes! In this article, I’ll share my favorite ways to give leftover chicken salad new life.
Get Creative With Leftover Chicken Salad Sandwiches
Of course, chicken salad sandwiches are a classic. But you can put fun twists on them using different types of bread products. Some of my favorites include:
- Flaky croissants
- Crusty baguettes
- Hearty sourdough bread
- Soft potato rolls
- Toasted English muffins
I also love loading up the chicken salad with extra fixings like sharp cheddar, crispy bacon, sliced avocado, or peppery arugula The possibilities are endless!
Stuff It Into Vegetables
Think beyond sandwiches. Hollow out tomatoes bell peppers zucchini, or avocado halves and fill them with chicken salad. Top with breadcrumbs, parmesan, or melted cheese and bake until warm and bubbly. The chicken salad acts as a flavorful, protein-packed filling.
Whip Up A Chicken Salad Pasta Salad
Leftover chicken salad makes an easy pasta salad! Toss it with cooked pasta shells, rotini, or farfalle. I like to add chopped celery, cherry tomatoes, shredded carrots, and red onion. Dress it with a tangy vinaigrette. The creaminess of the chicken salad balances beautifully with the crunch of the fresh veggies.
Load It Onto A Baked Potato
Baked potatoes become a whole meal when you top them with chicken salad! I also love to add sour cream, chives, bacon bits, and cheddar cheese. Or go Greek-style with feta, olives, red onion, and fresh dill.
Make Chicken Salad Deviled Eggs
Deviled eggs get a flavor boost when you mix in chicken salad. Simply blend the chicken salad with mashed egg yolks, spoon into egg whites, and garnish with paprika and fresh parsley. They make great party appetizers!
Chicken Salad Lettuce Wraps
Forget boring salad, and fill crisp lettuce leaves with chicken salad, shredded veggies, and avocado or hummus. The lettuce cups make a lighter, fresh take on wraps and sandwiches. I love this healthful option for lunch.
Mix It Into Macaroni Salad
Stir scoops of chicken salad into macaroni salad for more protein and flavor. I also add carrot, celery, peas, and bell pepper. The creamy chicken salad and tangy macaroni salad pair so well together.
Add It To Cheese Melts
Open-faced chicken salad melts are so satisfying! Layer chicken salad on toasted bread or English muffins, top with cheese, and broil until melted. I like sharp cheddar, provolone, or Swiss.
Make A Chicken Salad Quiche
Got a lot of leftover chicken salad? Make it into a quiche! Spread chicken salad into a pie crust, fill with cheese, milk, and eggs. Bake until set. It’s a great breakfast option or even an appetizer for parties.
Turn It Into A Dip
Thin out chicken salad with Greek yogurt or sour cream to create a creamy, protein-packed dip. Serve with crackers, pita chips, or fresh vegetables. It’s perfect for parties and gatherings.
Top A Salad
Of course, chicken salad works great piled on top of fresh salad greens! I love to mix spinach, kale, or romaine with veggies, nuts or seeds, and a light vinaigrette. Topped with chicken salad, it’s a balanced meal in one bowl.
As you can see, the possibilities are endless when it comes to using up leftover chicken salad creatively. With a little imagination, you can take a basic chicken salad recipe and turn it into all kinds of dishes. This prevents food waste while keeping your meals exciting and delicious all week long. What will you make with your leftover chicken salad?
How To Make A Grilled Chicken Salad
• The Chicken: Grilled chicken breasts are my go-to for chicken salads. They’re quick and easy to grill, and create beautiful char marks that complete this salad. If you love these salad toppings but are vegetarian, you could swap in things like hard-boiled eggs or baked tofu. • Seasonings: In addition to salt and pepper, only 2 ingredients season our chicken breasts: ground coriander and dried oregano. They add an herby, savory bite that doesn’t overpower the chicken, but if you’re looking for even more flavor, you can amp up the seasonings here. • Romaine: While you can of course switch up the salad greens to your preferred mix, chopped romaine hearts have my heart here (pun intended). They add the perfect crunchy, crisp base to this salad. • Cucumbers: Thinly sliced Persian cucumbers give that added crunch to this salad that creates a far more interesting texture. • Tomatoes: You can use grape or cherry tomatoes here—either one will provide that necessary burst of sweet freshness. • Avocado: Since we’re using a vinaigrette, I’m making up for the creamy factor with sliced avocado and, of course, cheese. • Feta: If you’re anything like me, you can’t get enough of feta. The tangy bite gives heaps of flavor to whatever it’s added to. That being said, if you’re just not a fan, you can use crumbled goat cheese instead. • Olives: Olive lovers—you’re so welcome here. Kalamata olives provide a briny flavor in every bite that pairs oh so perfectly with the feta. If you’re just not a fan, you can leave them out, or swap for your favorite olive variety.
Grilling the chicken is the first step before assembling your salad. After heating your grill, season your chicken with coriander and oregano, and cover with olive oil. When grilling, you want to look for those beautiful char marks to appear, but the best way to tell when your chicken is done is to use a meat thermometer. Once your chicken is perfectly cooked, let it rest for 5 minutes for slicing and setting aside.
No grill? No problem! You can throw the chicken on a baking sheet and broil it, turning halfway through, until the thickest part registers 165º on a thermometer. Transfer the chicken to a cutting board and let rest for at least 10 minutes to allow the juices to redistribute.
Meanwhile, make the dressing. Combine 5 Tbsp. olive oil and the vinegar and parsley in a medium bowl; season with salt and pepper. Whisk vigorously until the dressing thickens slightly. Taste and adjust the seasoning if needed.
Now, it’s time to assemble the salad. Cut the chicken crosswise into slices. Add the lettuce, cucumbers, tomatoes, avocados, olives, and feta to a serving bowl or divide among individual bowls. Top with the grilled chicken, drizzle the dressing over, and dig in!
Full list of ingredients and directions can be found in the recipe below.
How to Make Chicken Salad | Chicken Salad Recipe | Lunch Ideas | Canned Chicken Recipes
FAQ
What can I eat with chicken salad instead of bread?
What do you eat with chicken salad instead of bread? Try whole-grain crackers, pita bread, or even courgette noodles for a creative twist.
What is the best thing to eat chicken salad with?
Simply toast up some sourdough bread, add in a few lettuce leaves, and top this chicken salad on top. It’s delicious! Eat it on lettuce wraps: Want a lower-carb way to enjoy this chicken salad? Wrap it up in some romaine lettuce leaves for a crunchy, refreshing, and delicious way to eat this recipe!
What compliments a chicken salad?
- Soup. An easy Soup recipe is always a great option to pair with Chicken Salad, especially in the Fall and Winter months. …
- Classic Salads with Greens. …
- Pasta Salads. …
- Grain Salad. …
- Macaroni and Cheese. …
- Vegetable Sides. …
- Coleslaw.