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A plate of leftover roast chicken salad with a large mixing bowl of salad in the background and a serving spoon in between.

Leftover Roast Chicken Salad

Leftover roast chicken salad is a great way to use up any leftover chicken. This delicious and easy to make salad is perfect for an easy weeknight dinner or packed lunch!
Course Dinner, Lunch
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 342kcal
Author Neil



  • 280 g cooked shredded roast chicken.
  • 1/2 small red onion finely diced.
  • 2 medium white potatoes cut into small cubes.
  • 100 g frozen peas
  • 100 g frozen sweetcorn
  • 20 g pine nuts toasted.

Salad Dressing

  • 100 ml No fat Greek yogurt
  • 100 ml Reduced fat Mayonnaise
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • Freshly Salt and Black Pepper to season


  • Place the potato cubes in a pot of boiling salted water and cook until the potatoes are just tender but not falling apart. You want a bit of a bite to them. Then drain using a colander.
  • Either microwave the peas and frozen sweetcorn until cooked or simmer together in a pot until cooked through. Then drain.
  • Place all the dressing ingredients into a Pyrex glass jug mix well then season to taste.
  • Add the chicken, onion, cooked vegetables, pine nuts and dressing into a large mixing bowl and toss to coat everything well.
  • Allow to chill in fridge for at least 1 hour before serving.


Calories: 342kcal | Carbohydrates: 29g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 269mg | Potassium: 736mg | Fiber: 4g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 2mg