Chicken salad is such a versatile and delicious recipe. Most of the time, I make a big batch to last all week at home. But if I have any leftovers, I need to think of creative ways to use them up before they go bad. That’s good news—leftover chicken salad is easy to turn into many different dishes! In this article, I’ll show you my favorite ways to make leftover chicken salad taste great again.
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. Take tomatoes, bell peppers, zucchini, or avocado halves and cut them in half. Then, fill them with chicken salad. Sprinkle bread crumbs, Parmesan cheese, or melted cheese on top, and bake until hot 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
It’s not a salad if you fill crisp lettuce leaves with chicken salad, shredded vegetables, avocado, or hummus. The lettuce cups make wraps and sandwiches lighter and more fresh. 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
What to do with all that extra chicken salad? Make a quiche! Spread chicken salad on a pie crust and then add cheese, milk, and eggs. Bake until set. It’s a great choice for breakfast or as an appetizer at a party.
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. What if you’re a vegetarian but really like these salad toppings? You could use hard-boiled eggs or baked tofu instead. • Seasonings: We only use salt and pepper, plus ground coriander and dried oregano to season our chicken breasts. They add a herbaceous, savory bite that doesn’t take away from the chicken. But if you want even more flavor, you can add more seasonings here. • Romaine: You can use any salad greens you like, but I personally love chopped romaine hearts. 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: I’m adding sliced avocado and cheese to make up for the lack of creaminess in the vinaigrette. • 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?
To serve, toast some sourdough bread, add some lettuce leaves, and put this chicken salad on top of them. 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?
Side Dishes for 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.