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+ servings
3 half sandwiches stacked on a white plate with crisps and salad leaves
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5 from 5 votes

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)
Prep Time10 mins
Total Time10 mins
Course: Brunch, Lunch
Cuisine: Leftovers
Servings: 5
Calories: 583kcal
Cost: £3 / $3.50

Equipment

  • Large Bowl
  • Medium Bowl
  • Spatula

Ingredients

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)

Dressing

  • 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

Instructions

  • 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!

Video

Notes

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

Calories: 583kcal | Carbohydrates: 8.35g | Protein: 16.65g | Fat: 53.92g | Saturated Fat: 10.294g | Polyunsaturated Fat: 16.323g | Monounsaturated Fat: 16.407g | Trans Fat: 0.041g | Cholesterol: 62mg | Sodium: 306mg | Potassium: 290mg | Fiber: 1.1g | Sugar: 6.08g | Vitamin A: 235IU | Vitamin C: 2.7mg | Calcium: 51mg | Iron: 1.27mg