Chicken/ Lunch

Leftover Chicken Salad

September 7, 2019 (Last Updated: December 10, 2019) by Chris Collins

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

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

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

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)
5 from 7 votes
Print Pin Rate
Servings (click & slide): 5
Course: Brunch / Lunch
Cuisine: Leftovers
Prep Time: 10 minutes
Total Time: 10 minutes
Calories per serving: 583kcal
Cost per serving: £3 / $3.50


  • Large Bowl
  • Medium Bowl
  • Spatula

Ingredients (check list):

Chicken Salad

  • 2 tightly packed cups Cooked Shredded Chicken (see notes)
  • 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)


  • 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


  • In a medium sized bowl, mix together your dressing. Test for seasoning and adjust accordingly.
  • 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.
  • 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!

Quick 1 min demo!


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.


Nutrition Facts
Leftover Chicken Salad
Amount Per Serving
Calories 583 Calories from Fat 485
% Daily Value*
Fat 53.92g83%
Saturated Fat 10.294g51%
Trans Fat 0.041g
Polyunsaturated Fat 16.323g
Monounsaturated Fat 16.407g
Cholesterol 62mg21%
Sodium 306mg13%
Potassium 290mg8%
Carbohydrates 8.35g3%
Fiber 1.1g4%
Sugar 6.08g7%
Protein 16.65g33%
Vitamin A 235IU5%
Vitamin C 2.7mg3%
Calcium 51mg5%
Iron 1.27mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

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