Go Back
featured image 13000

Summer Dinner Recipes — Rotisserie Chicken Leftover Easy Dinner - Quick, Fresh, and Flavorful

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups leftover rotisserie chicken, shredded or chopped
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 avocado, diced (optional but great)
  • 1/2 cup corn kernels (fresh, grilled, or thawed frozen)
  • 1/3 cup chopped fresh herbs (mix of parsley, dill, and basil)
  • 2 cups crisp greens (romaine, baby spinach, or arugula), roughly chopped
  • 1/4 cup toasted nuts or seeds (almonds, pistachios, or pumpkin seeds)
  • 1/3 cup crumbled feta or goat cheese (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small garlic clove, finely grated
  • 1/4 cup plain Greek yogurt or mayo (for creaminess)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Butter lettuce leaves for lettuce cups
  • Warm naan, pitas, or tortillas
  • Cooked and cooled short pasta (like rotini) for a pasta salad twist
  • Toasted sourdough or baguette slices

Method
 

  1. Prep the chicken: Pull leftover rotisserie chicken from the bones and chop or shred into bite-size pieces. Discard skin if you prefer a lighter salad.
  2. Chop the veggies: Dice cucumber, halve tomatoes, slice red onion thin, and cut avocado just before mixing to keep it fresh.
  3. Make the dressing: In a small bowl, whisk olive oil, lemon juice, Dijon, honey, grated garlic, yogurt or mayo, salt, pepper, and red pepper flakes until smooth.
  4. Toss the base: In a large bowl, combine chicken, cucumber, tomatoes, onion, corn, and herbs. Pour over half the dressing and toss gently.
  5. Add creamy and crunchy: Fold in avocado, greens, nuts or seeds, and feta. Add more dressing as needed so everything is lightly coated, not soggy.
  6. Taste and adjust: Add a pinch more salt, a squeeze of lemon, or extra herbs if it needs a lift.
  7. Serve your way: Spoon into lettuce cups, pile onto warm flatbreads, toss with pasta, or heap onto toast. Finish with a drizzle of olive oil and a crack of pepper.