I always feel virtuous when I collect all the leftover odds and ends from the fridge and turn them into another meal. Here, leftover roast chicken bulks up a mix of arugula, sliced endive, and toasted pine nuts. A simple shallot vinaigrette ties it all together, while keeping it light. Fresh or dried fruit would be nice additions here, too, but the key is to use what you have on hand.
Description
This is more of a guide: adjust the quantities to your tastes and to what you have on hand.
for the vinaigrette:
1/4 cup finely minced shallots
1/4 cup white balsamic vinegar, I like Colavita brand
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil, plus more to taste
a mix of greens, whatever you like: arugula, endive (thinly sliced), kale (thinly sliced), etc
leftover roasted chicken, shredded
shaved parmesan or Manchego, optional
toasted pine nuts or other toasted nuts
orange segments or diced apple or pear, optional
freshly cracked pepper, to taste
- Make the dressing : In a small bowl, combine the shallots, vinegar, salt, and sugar. Let stand for 10 to 15 minutes. Whisk in olive oil. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.
- Make the salad: Place the greens, chicken, cheese, if using, fruit, if using, and anything else you want to add to the salad in a large bowl. Pour over a little bit of the vinaigrette. Crack pepper to taste over top. Toss gently. Taste. Add more vinaigrette or pepper to taste. Serve.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Description
This is more of a guide: adjust the quantities to your tastes and to what you have on hand.
for the vinaigrette:
1/4 cup finely minced shallots
1/4 cup white balsamic vinegar, I like Colavita brand
1/2 teaspoon kosher salt
1/3 cup extra virgin olive oil, plus more to taste
a mix of greens, whatever you like: arugula, endive (thinly sliced), kale (thinly sliced), etc
leftover roasted chicken, shredded
shaved parmesan or Manchego, optional
toasted pine nuts or other toasted nuts
orange segments or diced apple or pear, optional
freshly cracked pepper, to taste
- Make the dressing : In a small bowl, combine the shallots, vinegar, salt, and sugar. Let stand for 10 to 15 minutes. Whisk in olive oil. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.
- Make the salad: Place the greens, chicken, cheese, if using, fruit, if using, and anything else you want to add to the salad in a large bowl. Pour over a little bit of the vinaigrette. Crack pepper to taste over top. Toss gently. Taste. Add more vinaigrette or pepper to taste. Serve.
- Prep Time: 15 minutes
- Category: Salad
- Method: Toss
- Cuisine: American
Find it online : https://alexandracooks.com/2019/01/25/what-to-do-with-leftover-roast-chicken-make-a-salad/
Using leftover chicken meat that’s diced or pulled into 1/2-inch pieces, this simple stovetop recipe for homemade chicken noodle soup comes together quickly with a handful of basic ingredients you probably already have on hand.
What to do with leftover roasted chicken? Make soup!
This is the simplest of simple chicken noodle-ish soups. The stock is made with the leftover carcass of a whole roasted chicken , and the vegetables and seasonings are classic:
- carrots
- onions
- celery
- parsley
- salt and pepper
I like the texture of fregola , a toasted Italian pasta, but any shape pasta you like will do. The key? Cook the noodles and the soup separately — don’t combine the two until just before serving. A few tips:
- Boil noodles in well salted water.
- Boil noodles al dente because they’ll continue cooking after you drain them as well as in the hot broth upon being served.
- Store extra boiled noodles in an airtight container in the fridge separate from the soup.
- When reheating, try to bring the noodles to room temperature an hour before serving. I like to divvy them up into the serving bowls, too, to allow them to come to room temperature more quickly. There’s no need to reheat them — the heat from the hot broth ladled overtop will warm them up completely.
No leftover chicken? The pulled meat from a store-bought rotisserie chicken works beautifully here. Or simply bring a pot of water to a boil, add two chicken breasts, cover, turn off the heat, and let stand for 15 minutes. Remove breasts, let cool briefly, then pull or chop into 1/2-inch pieces.
What to do with leftover chicken?
- Make a salad. I LOVE this one .
- Sesame Noodles with Swiss Chard and Chicken
- Thai-Inspired Chicken and Cabbage Salad
- Easiest, Chicken Enchilada Casserole
- Sesame Chicken and Cabbage Salad
- 1.5 to 2 quarts homemade chicken stock
- 2 cups diced onions
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups leftover boiled or roasted chicken meat , diced or pulled into 1/2 -inch pieces
- kosher salt and freshly cracked black pepper, to taste
- 1/2 cup finely chopped fresh parsley
- 1/2 pound dried pasta, your choice (I’m using fregola here)
- crusty bread for serving
- In a 4-quart pot, combine the stock, onions, carrots, celery, and chicken. Bring to a simmer. Taste. Add salt and pepper to taste. Don’t be shy with the salt — the broth should be well seasoned.
- Adjust heat so the stock is simmering very gently. Simmer soup for 20 to 30 minutes or until the carrots are knife tender. Stir in the parsley. Taste again. Add salt or pepper to taste.
- Meanwhile, fill a separate large pot with water, and bring to a simmer. Add 1 tablespoon kosher salt. Boil pasta till al dente. Drain.
- When ready to serve, place cooked pasta in soup bowls. Ladle the soup over top. Serve with more pepper and crusty bread on the side.
- Store leftover soup and cooked pasta separately — the pasta gets too mushy when stored together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
