Leftover roast chicken is substantial in and of itself, so I would complement it with lightweight fruit and vegetables: embed it in a salad of mangos, tomatoes, and pecans or watercress and endive.
I also love to cook a chicken breast with all the different colors of bell peppers and yellow onion on a skillet with a little EVOO in the pan and salt and pepper on the chicken. This might make a good, salad (cold or warm) with those ingredients chopped up into small bits. (Or in a tortilla/Mexican dish as JanetFL suggests! Another dish I love with chicken is one with pasta. I use some sort of individual noodle (like farfalle or penne or rotini, not long ones that wrap together) and after they are done cooking add some garlic, chicken and sundried tomatoes. I sprinkle a little garlic salt over it for a bit of zest and then pour some of the juice from the sundried tomato container over it. It can be served in a bowl, plate or (my favorite) inside of an emptied-out lightly roasted bell pepper to make it pretty.
All of these answers are great. As a lover of anything left over, my simplest and fastest lunch is to combine the chicken with any veggies that you have in a flour tortilla. Roll it up and there you go! No muss, no fuss!
Chicken Caesar pitas are easy to make and great with leftover chicken. (If you are taking it with you to work, I would keep the dressing separate until you want to eat it to avoid sogginess.
Put it on a salad, inside a lettuce wrap (or bread or pita or tortilla), top a bowl of whole grains or Asian noodles, make soup, make chicken salad with yogurt instead of mayo, mix it up with marinated vegetables... There are a million options, none of them wrong! :) If you still have the carcass, break it up and stick it in a ziploc in the freezer and save it for stock.
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