Got leftover roast chicken in the fridge and not sure what to do with it? Don’t worry, you’re in the right place. That humble leftover bird can be the starting point for countless delicious meals that are worlds away from your Sunday roast.
While we Brits love our beef roasts, there’s something wonderfully versatile about chicken that makes it the champion of leftovers. You can take it in any direction—spicy and fragrant Asian dishes, punchy Mexican street food, or comforting classics that feel like a warm hug on a chilly evening.
There’s also something deeply satisfying about transforming yesterday’s dinner into something completely new. It’s thrifty, of course (your gran would approve), but it’s also creative—a bit like kitchen alchemy.
If you’re particularly organised, you might even roast a chicken on Sunday specifically to use throughout the week. Or pick up a rotisserie chicken from the supermarket when you know you’ve got a busy few days ahead. Just pull the meat from the bones, shred it with a couple of forks, and store it in the fridge. With that done, you’ve got the building blocks for quick lunches and speedy suppers all week long.
For the best flavour in all these leftover creations, it’s worth investing in organic chicken from the start. Rhug Estate Organic Poultry, who sell organic chicken UK-wide, tell us that because these birds are raised with higher welfare standards and more natural diets, it translates directly into better taste and texture in your finished dishes. You’ll notice the difference—the meat tends to be more succulent and the flavour more pronounced, providing a superior foundation for any recipe you choose to make.
No leftover chicken? No problem. Just poach a few chicken breasts instead. Pop them in a pot of cold water with some salt, bring to a gentle boil, then take off the heat, cover and leave for about 15 minutes. The result? Perfectly tender chicken ready to be turned into any of these mouthwatering dishes.
Mouthwatering Sichuan Cold Chicken
Transform your leftover shredded chicken into a vibrant, cold Sichuan dish that packs a proper punch. Hailing from China’s southwestern Sichuan province, this dish (known locally as “liang ban ji”) exemplifies the region’s famous flavour profile—the perfect balance of ma (numbing) and la (spicy). Traditionally prepared with a whole poached chicken, our leftover version is much simpler but still captures the authentic character.
Combine your chicken with a dressing of chilli oil, ground Sichuan peppercorns, light soy sauce, rice vinegar and a small pinch of sugar. Toss well to coat every strand of chicken in the aromatic dressing. The Sichuan peppercorn is the star here—it’s not actually a pepper but the dried berry of the Chinese prickly ash tree, creating that unique tingling sensation on your tongue that’s become the hallmark of Sichuan cuisine. Let the chicken marinate for at least 30 minutes, but overnight in the fridge is even better. Just before serving, top with crushed roasted peanuts, thinly sliced spring onions and a generous handful of fresh coriander leaves. Serve cold—it’s even better the next day, when the flavours have had time to mingle and intensify.
Chicken Tinga Tacos/Soup
Give your chicken a Mexican makeover with this fiery, smoky treatment. Tinga originated in Puebla, a region in central Mexico known for its rich culinary history and complex mole sauces. Today, tinga has become a beloved staple across Mexico and internationally for good reason—its smoky, slightly spicy profile is utterly addictive. It’s one of the first dishes kids learn to cook before going off to university.
Gently warm your shredded chicken in a sauce made from tinned tomatoes and chipotles in adobo sauce. Start by sautéing finely diced onion and minced garlic cloves in a tablespoon of oil until soft and translucent. Add ground cumin and cook for another minute until fragrant. Pour in a tin of chopped tomatoes and blended tinned chipotles in adobo (just according to your heat preference). Let this simmer for about 10 minutes until slightly thickened, then fold in the shredded chicken and cook for another 5 minutes until the chicken is warmed through and has absorbed all those smoky flavours.
The chipotle is the heart and soul of tinga, providing both smokiness and heat in perfect harmony. The result is tender, juicy chicken with a punchy, smoky flavour that’s brilliant served in warm corn tortillas. You can also add stock to the recipe and make it into a chicken tinga soup. Top with diced avocado, a squeeze of fresh lime, a sprinkle of chopped coriander and a crumbling of feta for a weeknight dinner that feels anything but leftover.
Chicken Stew With Dumplings
When the weather’s grim, nothing beats a hearty chicken stew crowned with fluffy dumplings. Simply sauté onions, carrots, celery and leeks (the classic mirepoix that forms the base of countless European dishes) until soft. Once they’ve softened (about 8 minutes), sprinkle over some plain flour and stir to coat all the vegetables. This will thicken your stew beautifully. Gradually add good chicken stock and a splash of white wine (optional, but adds lovely depth), stirring continuously to avoid lumps. Then add your shredded chicken along with fresh thyme (or dried), bay leaves, and seasoning. Let it simmer gently for about 20 minutes until everything melds together into a comforting, thick stew.
For the dumplings, mix self-raising flour (a British invention from the 1800s) with cold butter cut into small cubes and a generous handful of chopped herbs like parsley and thyme. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs, then add just enough cold milk to bring it together into a soft, slightly sticky dough. Don’t overwork it or your dumplings will be tough. This simple combination creates the light, fluffy texture that sets British dumplings apart from their denser European cousins.
Divide the dough into balls and gently place them on top of your simmering stew. Cover with a tight-fitting lid and cook for about 20 minutes until the dumplings are puffed up and cooked through. Pure comfort in a bowl, and a brilliant example of British frugality transformed into culinary excellence.
Read: 5 IDEAL recipes for your roast dinner leftovers
Vietnamese Chicken Pho
Transform your chicken into a fragrant Vietnamese soup that’s both comforting and fresh. While the magic of pho lies in its aromatic broth, which typically simmers for hours to develop depth and complexity, you can make a quick version by simmering onions, ginger, star anise, cinnamon, and cloves in chicken stock.
Combine good-quality chicken stock with a quartered onion, sliced ginger, star anise, a cinnamon stick, and a few cloves. If you have a whole chicken carcass—make the stock from scratch by adding the bones to cold water with the aromatics and simmering for 1-2 hours before straining. Otherwise, a good shop-bought stock works perfectly well. Let the aromatics infuse for about 30 minutes, then strain the broth into a clean pan. Add fish sauce to balance the flavours. Taste and adjust the seasoning until you’re happy with it.
Cook flat rice noodles separately according to packet instructions (usually soaking in boiling water for 6-8 minutes), then drain and rinse under cold water to stop them cooking further. Divide the noodles between serving bowls, top with your shredded chicken, and ladle over the hot, aromatic broth.
Serve with a platter of bean sprouts, lime wedges, thinly sliced red chillies and small dishes of siracha sauce. Each person can customize their bowl to their taste, adding the fresh herbs and condiments as they eat—this interactive element is part of the joy of pho.
If you haven’t used loads of butter to roast your chicken, it may result in a slightly strange broth, so be generous with the aromatics and fish sauce to ensure a rich, flavourful base.
Chicken Over Rice (Khao Mun Gai)
This Thai-inspired dish is gloriously simple but full of flavour. In Thailand, the dish is traditionally made by poaching a whole chicken, then using the resulting broth to cook the rice, creating a beautiful cycle where nothing is wasted—the epitome of resourceful cooking. Our leftover version captures the same spirit.
Rinse jasmine rice until the water runs clear, then drain well. In a medium saucepan with a tight-fitting lid, heat a little vegetable oil and sauté crushed garlic cloves and finely grated ginger for 30 seconds until aromatic. Add the rice and stir to coat in the oil, then pour in chicken stock. Bring to a boil, then immediately reduce to the lowest heat, cover, and cook for 12-15 minutes until all the liquid is absorbed and the rice is cooked. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the zingy sauce that makes this dish sing. In a small food processor or using a pestle and mortar, blend fresh ginger (roughly chopped), garlic cloves, small red chillies (deseeded if you prefer less heat), lime juice, fish sauce, a little palm sugar (or brown sugar), and a splash of water until smooth. This balance of hot, sour, salty and sweet typifies Thai cuisine’s approach to flavour harmony.
To serve, mound the fragrant rice onto plates, top with your shredded chicken (warmed through gently), and spoon some of the punchy sauce over. A scattering of thinly sliced cucumber, sprigs of coriander, and a few extra slices of chilli brings it all together—brilliant for lunch or a light supper, and a million miles from your original roast.
Spicy Shredded Chicken Noodle Salad
Make it into a vibrant Vietnamese salad—Gỏi Gá style, which simply means “chicken salad” in Vietnamese. Gỏi, or Vietnamese salads, occupy a special place in the country’s cuisine, offering a perfect balance of fresh vegetables, herbs, protein, and zesty dressings. Unlike Western salads, Vietnamese gỏi emphasizes the contrast of textures and the harmony of flavours—sour, sweet, salty, spicy, and umami all in perfect equilibrium.
Don’t skip making this salad’s fried shallot topping—we always have some from the shop in our cupboard as a staple, but they’re simple to make yourself. Thinly slice shallots into rings, then slowly shallow fry on a low heat in vegetable oil until golden and crisp. Drain on kitchen paper and they’ll crisp up even more as they cool.
Cook rice noodles according to packet instructions (usually soaking in boiling water for about 6-8 minutes), then drain and refresh under cold water. In a large bowl, combine the cooled noodles with shredded chicken, finely shredded white cabbage, grated carrots (or cut into fine matchsticks), and handfuls of fresh mint leaves, coriander leaves, and Thai basil (roughly torn). This abundance of fresh herbs is quintessentially Vietnamese and provides layers of aromatic flavour.
For the dressing, whisk together fish sauce (nước mắm, the lifeblood of Vietnamese cuisine), lime juice, rice vinegar, palm sugar (or caster sugar), finely minced garlic, and finely chopped red chilli. Pour over the salad ingredients and toss everything together just before serving—this keeps the vegetables crisp and the herbs vibrant. Top with those crispy fried shallots for a satisfying crunch and an extra sprinkle of chopped peanuts if you fancy.
Alternatively, be influenced by Thai style with a punchy peanut satay style dressing. Blend smooth peanut butter with coconut milk, red chilli (deseeded and chopped), lime juice, soy sauce and honey until smooth. Thin with a little water if needed, then warm gently in a small pan to intensify the flavours before drizzling over the salad. This rich, creamy sauce coats the chicken and noodles beautifully, transforming your leftovers into a luxurious meal.
Green Goddess Chicken Salad
Breathe new life into your chicken with this verdant, creamy salad. The Green Goddess dressing has a fascinating history—it was created in the 1920s at the Palace Hotel in San Francisco, named in honour of a popular play called “The Green Goddess” that was running at the time. The original recipe featured herbs, anchovies, and mayonnaise, but our avocado version gives it a modern, healthier twist.
Blend a ripe avocado with a generous handful of mixed herbs—parsley, tarragon, and chives (the classic French fine herbs combination). Add Greek yoghurt, white wine vinegar, good olive oil, a small garlic clove, and a pinch of salt. Whizz until you have a smooth, vibrant green dressing that’s thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash of cold water to thin it.
In a large bowl, gently toss your shredded chicken in this velvety dressing, then add Little Gem or Cos lettuce (torn into bite-sized pieces), cucumber (sliced into half-moons), and spring onions (finely sliced). The creamy dressing clings beautifully to the chicken and provides a luxurious counterpoint to the crisp vegetables. Finish with an extra drizzle of olive oil, a scattering of more fresh herbs, and mixed seeds (pumpkin, sunflower, and sesame work well) lightly toasted in a dry pan for a minute until fragrant. These add a satisfying crunch and a nutritional boost.
This makes a substantial lunch or light dinner that’s as nourishing as it is delicious—and the vibrant green colour makes it particularly appealing on the plate. If you’re taking it to work, pack the dressing separately and toss everything together just before eating to keep the lettuce crisp.
Pollo Mechado (Shredded Chicken)
This Venezuelan-inspired dish transforms your chicken into something truly special. Mechado, which means “shredded,” is a cooking technique and style found throughout Latin America, with each country adding its own distinctive touches.
Just like these leftover recipes, this dish emerged from practical necessity, however in this case as a way to tenderize tougher cuts of meat by slow cooking and shredding them. While traditionally made with beef (carne mechada), the chicken version has become equally popular, especially in home cooking. The technique reflects Venezuela’s historical ingenuity in creating flavourful, satisfying meals from simple ingredients.
Warm your shredded chicken in a sauce made from sautéed vegetables and aromatics. In a large frying pan, heat olive oil and gently cook onion (finely diced), red and green peppers (both deseeded and diced), and garlic cloves (minced) until soft but not coloured—about 8 minutes. Add ground cumin, dried oregano, and a bay leaf, cooking for another minute until fragrant. Then stir in tinned chopped tomatoes and a splash of chicken stock. Let this simmer for about 10 minutes until slightly thickened and the flavours have melded together.
Fold in your shredded chicken and continue to cook on a gentle heat for another 5-10 minutes. Season well with salt and pepper, and add a splash of red wine vinegar to brighten all the flavours. The sauce should thicken and coat the chicken beautifully—not too dry, not too wet. Remove the bay leaf before serving.
Traditionally, this would be served with rice, black beans, and slices of ripe avocado, but it’s also delicious stuffed into warm arepas (Venezuelan corn cakes) or wrapped in soft tortillas. A scattering of fresh coriander leaves and a squeeze of lime juice finish the dish perfectly. This keeps well for 2-3 days in the fridge and the flavours often improve overnight, making it ideal for batch cooking.
Polpette di Pollo (Chicken Meatballs)
Give your shredded chicken an Italian twist by turning it into tender meatballs. Polpette have a rich history in Italian cuisine, dating back to the Roman Empire when they were made with various meats and spices. While beef and pork versions are more common, chicken polpette are particularly popular in regions like Sicily and Tuscany, where waste-free cooking has long been a cornerstone of culinary tradition. The word “polpette” comes from “polpa,” meaning pulp or flesh, highlighting how these little morsels make the most of every scrap of meat.
Mix your shredded chicken with breadcrumbs soaked in milk, grated Parmesan, an egg, chopped parsley and a grating of nutmeg (the classic Italian seasoning that brings warmth without overpowering). Form into small balls and either fry until golden or bake for a lighter option. Serve with a simple tomato sauce over pasta, or on their own as part of an antipasti spread. These freeze brilliantly too—perfect for getting ahead, and a wonderful homage to Italy’s genius for transforming humble ingredients into something spectacular.
Leftover Chicken & Leek Pie
Few things are more comforting than a proper chicken pie. Indeed, a classic chicken pie is the ultimate comfort food – golden, flaky pastry encasing a creamy, generously seasoned filling of tender chicken and vegetables.
Simply, sauté leeks and mushrooms until soft, then add a knob of butter and sprinkle with flour to make a roux. For a generous family-sized pie, melt butter in a large frying pan and gently cook large leeks (washed thoroughly and sliced into rounds) and mushrooms (sliced) with a pinch of salt for about 8-10 minutes until soft and the moisture from the mushrooms has evaporated. Add more butter, allow it to melt, then sprinkle over plain flour to make your roux. Cook, stirring constantly, for 2 minutes—this removes the raw flour taste.
Gradually add milk and chicken stock, stirring continuously to avoid lumps. Bring to a simmer and cook for 3-4 minutes until you have a smooth, velvety sauce that coats the back of a spoon. Fold in your shredded chicken along with chopped fresh tarragon (or dried) and Dijon mustard. The tarragon’s gentle aniseed note is particularly good with chicken. Season generously with salt, pepper, and a grating of nutmeg.
Transfer to a pie dish. Brush the rim of the dish with beaten egg, then cover with a sheet of ready-rolled puff pastry, pressing it firmly onto the rim to seal. Trim any excess pastry, then crimp the edges with a fork or your fingers for a decorative finish. Make a small hole in the centre to allow steam to escape, and brush the entire surface with beaten egg for a gorgeous golden finish. Bake in a preheated oven until the pastry is risen and golden brown, about 25-30 minutes. Allow to rest for 5 minutes before serving with some steamed seasonal vegetables. Sunday roast reborn in spectacular fashion.
Mexican Style Chicken Quesadillas
For a speedy lunch or supper, quesadillas are hard to beat. The word “quesadilla” comes from “queso” (cheese) and in their homeland, quesadillas are typically made with corn tortillas and Oaxaca cheese (a stringy, mozzarella-like cheese), though flour tortillas became common in northern Mexico due to the region’s wheat production. Our version takes inspiration from these traditions while adapting them for British kitchens.
Warm your shredded chicken with some spices to add a Mexican flair. In a pan, heat a little oil and add your shredded chicken along with chipotle paste (or smoked paprika if you prefer less heat). Stir well to coat the chicken, then cook for 2-3 minutes until everything is warm and aromatic. Add some cooked sweetcorn and kidney beans. if you like. Remove from heat and set aside.
To assemble, lay out large flour tortillas. Scatter each with grated cheese (a mixture of cheddar and mozzarella works well), covering half the tortilla only. Spoon the spiced chicken over the cheese, dividing it equally, then add sliced spring onions and a few drops of hot sauce if you fancy an extra kick. Fold the empty half of each tortilla over to create a half-moon shape.
Heat a large, dry frying pan over medium heat. Cook the quesadillas one at a time for about 2-3 minutes on each side until golden and crisp on the outside and the cheese has melted inside. Keep the cooked ones warm in a low oven while you finish the batch. Cut each quesadilla into wedges and serve with smashed avocado (ripe avocado mashed with lime juice, salt and a little chopped coriander), a dollop of sour cream, and a zingy tomato salsa (chopped tomatoes mixed with finely diced red onion, chopped coriander, lime juice, and salt) for dunking. A proper crowd-pleaser that’s on the table in under 15 minutes.
Chicken & Sweetcorn Soup
This Chinese-inspired soup is both comforting and nourishing, with a silky texture and gentle umami depth that soothes the soul on dreary days. It’s particularly brilliant for leftover shredded chicken because the meat’s delicate strands absorb the aromatic broth beautifully while adding textural interest against the pop of sweetcorn kernels. The soup comes together in minutes, making it perfect for quick weeknight meals when energy is low but you still crave something homemade and satisfying.
Pour good-quality chicken stock into a saucepan and bring to a simmer over medium heat. Add sweetcorn kernels (fresh or frozen), soy sauce, and sesame oil. If you like, add a piece of ginger (sliced) and crushed garlic clove for extra flavour. Allow to bubble away for about 5 minutes until the corn is tender.
In a small bowl, mix cornflour with cold water to make a slurry. Slowly stir this into the soup and simmer for another minute until the broth thickens slightly—this gives the soup its characteristic silky consistency. Add your shredded chicken and warm through for 2-3 minutes, being careful not to let the soup boil vigorously once the chicken is added.
In a separate bowl, beat eggs lightly with a fork. Just before serving, use a wooden spoon to stir the soup in one direction to create a gentle whirlpool, then slowly drizzle in the beaten eggs in a thin stream. They’ll cook instantly in the hot soup, creating those distinctive and delicate ribbons throughout. Take the soup off the heat immediately to prevent the eggs from overcooking. Finish with sliced spring onions and a generous pinch of white pepper (traditional in Chinese cooking and milder than black pepper). For extra brightness, add a dash of rice vinegar just before serving. This soup is equally delicious served with a drizzle of chilli oil for those who enjoy a bit of heat.
Chicken Coronation Sandwiches
A British classic that never gets old. As we’re sure you know, Coronation Chicken was specifically created for Queen Elizabeth II’s coronation banquet in 1953 by Rosemary Hume, a principal at the prestigious Cordon Bleu Cookery School in London. The original recipe was more complex than today’s versions, featuring a curry cream sauce with apricot purée. Our version is simpler still, but no less delicious.
In a large bowl, combine your shredded chicken with good quality mayonnaise, mild curry powder (more if you like a stronger flavour), a little ground turmeric for that gorgeous golden colour, mango chutney (ideally one with small chunks for texture), and sultanas (golden sultanas are best for their sweeter flavour and prettier appearance, but regular ones or even raisins will do in a pinch). The fruity sweetness balances the curry spices beautifully and is the signature note of this iconic dish.
Add a good squeeze of lemon juice to brighten all the flavours, and a handful of chopped fresh coriander or flat-leaf parsley. If you don’t have any fresh herbs, this recipe is still delicious without—the curry and fruit flavours are robust enough to stand on their own. Mix everything together gently but thoroughly, ensuring all the chicken is coated in the creamy, spiced dressing. Taste and adjust the seasoning, adding a little salt if needed and perhaps more lemon juice if you’d like a tangier finish.
For the quintessential British sandwich, pile the mixture generously between slices of soft white bread with the crusts removed for an elegant touch. If you’re feeling fancy, cut into neat triangles or fingers. This mixture also works brilliantly stuffed into a baked potato, spooned over a crisp green salad, or served on a bed of rice for a more substantial meal. It keeps well in the fridge for 2-3 days, making it perfect for picnics or packed lunches.
Read: 5 creative uses for leftover wine
Chicken Chimichangas
Take your tastebuds south of the border with these crispy parcels of Mexican-American fusion cuisine. Chimichangas—essentially deep-fried burritos—originated in the southwestern United States, likely Arizona or northern Mexico, though their exact origins are disputed with several restaurants claiming to have invented them. Legend has it that a burrito was accidentally dropped into a deep fryer, prompting the cook to exclaim “chimichanga!”—a Spanish expression of surprise.
Chimichangas are absolutely perfect for leftover shredded chicken for several reasons. First, the chicken’s fibrous texture absorbs the spices beautifully while maintaining its structure during cooking. Second, because the chicken is already cooked, you need only warm it through rather than worry about cooking it from raw inside the parcel. Finally, the crispy outer shell contrasts wonderfully with the tender, flavourful chicken filling—transforming your leftovers into something that feels utterly indulgent.
Start by preparing the filling. In a frying pan, heat oil and sauté finely diced onion and diced pepper (any colour) until soft, about 5 minutes. Add minced garlic cloves and cook for another minute. Stir in ground cumin, dried oregano, and smoked paprika. Cook for 30 seconds until fragrant, then add your shredded chicken and some tomato puree. Mix well and cook for 2-3 minutes until everything is warmed through. If you like, add drained, rinsed black beans or sweetcorn kernels for extra texture and nutrition. Season with salt and pepper to taste, and stir in a handful of chopped coriander.
Lay out large flour tortillas. Divide the chicken mixture between them, spooning it onto the lower third of each tortilla. Sprinkle each with grated cheese (a mix of cheddar and mozzarella works well). To fold: first, fold in the sides of the tortilla, then fold the bottom edge up over the filling, and roll tightly away from you to form a neat parcel, tucking in the sides as you go to seal the filling.
For the classic fried version: heat vegetable oil in a deep frying pan. Carefully add the chimichangas seam-side down and fry for 2-3 minutes per side until golden and crisp. Drain on kitchen paper. For a healthier baked version: preheat the oven, place the folded chimichangas seam-side down on a baking tray, brush all over with oil, and bake for about 15-20 minutes until golden and crisp, turning halfway through.
Serve with guacamole, sour cream, and salsa for dipping. If you’re feeling particularly indulgent, drizzle some cheese sauce over the top and sprinkle with jalapeños for an extra kick. These also freeze brilliantly before cooking—wrap individually in foil, then defrost fully before frying or baking.
Read: What to do with leftover roast lamb; our 5 IDEAL dishes
Chicken & Tortilla Soup
This Mexican-inspired soup is packed with flavour and texture. This tortilla soup, or sopa de tortilla, is a traditional Mexican soup. Aromatics like oregano, coriander and spices like chilli powder and cumin add a depth of flavour to the tomato-y broth that just can’t be beat. If you have it, use Ancho chilli powder instead of regular chilli powder, which has a sweeter, smokier flavour profile.
To make this comforting soup, heat oil in a large pot over medium heat. Add diced onion, minced garlic cloves, and diced bell pepper (red or green). Cook until softened, about 5 minutes. Add chilli powder (or Ancho chilli powder if you have it), ground cumin, and dried oregano. Stir and cook for another minute until the spices are fragrant and coating the vegetables.
Pour in a tin of chopped tomatoes, chicken stock, and a little chipotle paste (optional, but adds wonderful smokiness). Bring to a simmer and cook for about 15 minutes to allow the flavours to meld. Add your shredded chicken and frozen sweetcorn, and continue to simmer for another 5 minutes until everything is warmed through.
While the soup is simmering, prepare the crispy tortilla strips. Cut flour tortillas into thin strips about 5mm wide. Heat vegetable oil in a small frying pan until hot. Fry the tortilla strips in batches for about 1-2 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper, then sprinkle with a little salt while still hot.
To serve, ladle the hot soup into bowls and top with the crispy tortilla strips, diced avocado, a dollop of sour cream, fresh coriander leaves, and a squeeze of lime juice. For extra indulgence, sprinkle with some grated cheese that will melt slightly from the heat of the soup. The contrast between the hot, spicy broth, the tender chicken, and the crunchy tortilla strips makes for a bowl that’s as vibrant as it is comforting.
Chicken Caesar Salad
Sometimes the classics are classics for a reason. Our ideal Caesar salad has copious amounts of anchovy, so don’t be shy with them. Plenty of garlic and snappy croutons in the dressing give the salad a pungent punch.
For a truly spectacular Caesar, make your own dressing from scratch. In a pestle and mortar, crush garlic cloves with a pinch of salt until you have a smooth paste. Add anchovy fillets and mash them into the garlic paste. Scrape this mixture into a bowl and add egg yolk, Dijon mustard, white wine vinegar, lemon juice, and finely grated Parmesan. Whisk to combine, then very slowly drizzle in olive oil, whisking constantly, until you have a thick, glossy dressing. Season with freshly ground black pepper (you probably won’t need salt because of the anchovies).
For a quicker version, simply mix good quality mayonnaise with crushed garlic, finely chopped anchovy fillets, lemon juice, Worcestershire sauce, and grated Parmesan. This won’t have quite the same depth of flavour, but it’s still leagues ahead of shop-bought dressing.
To make the croutons, tear or cut day-old bread into rough cubes. Toss with olive oil, a pinch of salt, and a clove of garlic (crushed or grated). Spread on a baking tray and bake until golden and crisp, about 10 minutes, turning halfway through.
For the salad itself, separate and wash romaine or Cos lettuce, then tear into bite-sized pieces and thoroughly dry (a salad spinner is ideal for this). In a large bowl, toss the lettuce with about two-thirds of the dressing, ensuring every leaf is lightly coated. Add your shredded chicken, the croutons, and Parmesan, shaved with a vegetable peeler rather than grated for a more dramatic appearance. Toss again very gently, then divide between plates or arrange on a large serving platter.
Drizzle with the remaining dressing, add a final flourish of Parmesan shavings, and finish with a generous crack of black pepper. For a more substantial meal, add some crispy bacon bits or a soft-boiled egg. Simple, satisfying and miles better than anything shop-bought. This makes an elegant lunch or a light summer supper that feels special but comes together in minutes.
The Bottom Line
Whether you’re looking to stretch your Sunday roast further or simply want to transform tonight’s dinner into tomorrow’s lunch, these versatile recipes prove that leftover chicken need never be boring. With just a bit of imagination and a few store cupboard staples, that humble bird can take you on a culinary journey around the world—all from the comfort of your own kitchen.
