The fact that you are here, right now, on this page, means one thing and one thing only: you have run out of ideas for what to do with your leftover chicken. We’ve all been there, that moment when kitchen inspiration seems to have left the building. But fear not, I’m about to smack you over the head with all the inspiration you need! Rejoice, for leftover chicken is the gift that keeps on giving! Light meat, dark meat: both have the sublime gift of transformation. Don’t get me wrong, you can stand over your sink in the dead of night and simply eat it straight from your storage container without even heating it (we’ve all been there, no judgement), but there’s a whole world of flavor begging for you to discover it. You just need to change your perspective. Let’s crack in!!
A Word On LEFTOVER Chicken…
When we talk about leftover chicken, we’re mainly referring to leftover rotisserie chicken or maybe some leftover oven roasted chicken. Very few people have leftover boiled chicken hanging around their kitchens. If this is you, I mean no offense, but what possessed you to just up and boil a chicken? Just want to be clear here, roasted, grilled or rotisserie works the best for these dishes. Leftover fried chicken might also work, as long as it’s not too dry.
Keep It Simple, Sunshine
Soups, salads and sides present the best recipe opportunities. You may even get adventurous and make a bowl. But I can hear you now, “What about chicken sandwiches, chicken tacos, chicken quesadillas, chicken wraps, chicken pitas, etc.!” These are all valid uses for leftover chicken, but you’re here because you’ve been there and done that and you’re looking for something new. Slapping some sliced chicken between two to three slices of toasted bread with the holy sandwich trinity (bacon, lettuce and tomato) and some mayo is definitely a no-brainer, but you find yourself here wanting more. Read on for some really simple base recipes for your leftover chicken. You’re welcome.
LEFTOVER CHICKEN ZOODLE SOUP
Our take on a classic chicken soup is chock full of bright flavors and super low on carbs. The use of a mason jar as an all-in-one (transport container, cooking vessel and storage for any leftovers) may seem kinda gimmicky, but I assure you, this is pure practicality in its highest form.
What You Will Need:
- 44oz. wide-mouth Mason jar (trust me, wide-mouth is the key to not making a mess later on)
- High quality store-bought chicken stock (you can make your own, but pre-packaged will do in a pinch)
- Zoodles, (zucchini sliced to resemble noodles)
- Julienned carrots
- Baby spinach
- Leftover chicken
- Salt & pepper + fresh herbs of your choosing (I like fresh cilantro)
There are no measurements or quantities referenced in this recipe. Put more of what you want there to be more of and less of what you don’t. Swap out ingredients based on your personal preferences and what you have on hand. Have fun with it and make it your own!
Putting It Together
In the Mason jar, place leftover chicken, some julienned carrots, zucchini “zoodles” and loosely pack with baby spinach. Pour in the good quality chicken stock (my favorite is the Organic Imagine brand) leaving about two inches of space at the top. Place, uncovered, in the microwave set to High for 4 minutes. Season with a little salt and pepper to taste and stir in your fresh herbs if you like. I love squeezing half the juice of a lemon and putting in fresh cilantro. Stir to combine and enjoy! Microwave strengths vary, so use your best judgement if you feel it needs more cooking time. If there are any leftovers you can just pop on the lid and place directly in the refrigerator.
ASIAN LEFTOVER CHICKEN AND NOODLE SALAD WITH RAW VEGGIES
This one’s got a crunch to it! The raw veggies give this salad a wonderful texture and you can either omit the noodles or go with Zoodles to keep it low-carb. Remember that this recipe is a jumping-off point. Go nuts with it and really create your own! (I regularly sub in tofu for the noodles, it lowers the carbs AND bumps up the protein.)
What You Will Need:
- An oversized bowl
- Sliced cucumbers
- Julienned carrots
- Bean sprouts
- Lettuce
- Sliced leftover chicken
- Thai basil
- Fresh cilantro
- Noodles (You can also use ANY noodles you like. Whatever you have at home, rice noodles, capellini, tofu noodles, kelp noodles, soba, zoodles, doesn’t matter!)
For The Dressing:
- 2 Tablespoons seasoned rice vinegar
- Tablespoon sesame oil
- teaspoon soy sauce
- teaspoon fish sauce
- Freshly ground black pepper (to taste)
- 1 Tablespoon Sriracha sauce (if you like it spicy)
As in the previous recipe, there are no measurements or quantities referenced here, with the notable exception of the dressing ingredients. We suggest being cautious with the dressing. As for the rest, put more of what you want there to be more of and less of what you don’t. Swap out ingredients based on your personal preferences and what you have on hand. Have fun with it and make it your own!
Putting It Together
Make certain that you are using a bowl that can hold at least one and a half times the ingredients you are putting in it, double would be even better. Tossing the ingredients is so much easier when you have that kind of room! Place your choice of noodles (or whatever substitute you’ve chosen) as the base at the bottom of the bowl. Add your choice of vegetables in whatever quantities tickles your fancy. I like to go heavier on the lettuce and have my crunchier veggies be like accents to my meal. Add your sliced leftover chicken and any fresh herbs, like cilantro, basil and/or mint. Pour in your dressing ingredients and toss until combined and coated. Depending on how much salad you have made you may need to add more dressing. Remember, you can add dressing, but you can’t remove it if you put too much! I like to hit it with a sprinkling of chopped peanuts. If you have allergies you probably shouldn’t. Enjoy!