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Left-over Roast chicken salad with goat’s cheese & sourdough croutons

 In Chicken, Dinner/Supper, Lunch, Salads & Starters

Left-over roast chicken salad

So often after a lovely Sunday roast, I am left with left-overs and no inspiration. This isn’t usually a problem as I love a good left-over roast sandwich but sometimes, I am in the mood for something that required more thought than just slathering fresh bread with butter and stuffing some roast meat in between the slices before eating.

Left-over roast chicken salad

When I had some left-over chicken a while ago I decided to use it in a salad and paired it with little bits and pieces I found lying in the fridge/pantry. The end result was a salad with serious substance, flavour and oomph.

Left-over roast chicken salad

As the base I used a packet of Watercress, Rocket & Baby spinach and topped it with the shredded chicken, croutons I made from left-over sourdough, crumbled goat’s cheese and toasted pine nuts. I finished it off with a dressing made with some of the left-over gravy (not that this ever usually happens, the gravy is always first to disappear), a drizzle of honey and plenty of fresh lemon juice.

Left-over roast chicken salad

This is a great light supper idea for this in-between-season thing we have going on at the moment and a great way to get rid of all the little bits & pieces in your fridge and pantry. I didn’t give exact amounts for the recipe as you can add and leave out as you want.

Left-over roast chicken salad   Left-over roast chicken salad

Left-over Roast chicken salad with goat's cheese & sourdough croutons
Prep time
Cook time
Total time
Recipe type: Entree, Main, Salad,
Serves: 2-4
for the sourdough croutons
  • sourdough bread, cubed
  • 2 tablespoons olive oil
  • 3 garlic cloves, skins left on
  • salt & pepper to taste
for the dressing
  • a few tablespoons of left-over gravy, if you have it
  • 2 teaspoons honey
  • 2 tablespoons lemon juice
  • olive oil
  • salt to taste
for the salad
  • salad leaves of your choice
  • toasted pine nuts
  • goat's cheese (I used Chevin), crumbled
  1. To make the croutons, pre-heat the oven to 220°c and place all the ingredients in a bowl.
  2. Toss to combine and transfer to a roasting tray.
  3. Place the croutons in the oven and allow to brown on all sides before removing.
  4. To make the dressing, combine the gravy, honey & lemon juice and slowly drizzle in a few tablespoons olive oil whilst whisking. Season to taste and set aside.
  5. To assemble the salad, place the chicken, pine nuts, goat's cheese and croutons on the salad leaves and drizzle over the dressing.
  6. Serve immediately.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 6 comments
  • Emma

    How unique to use gravy in the dressing! This I must try !

  • Jessie

    Wow, sounds fantastic! Great pics.

  • Sam

    Crunchy croutons are my best. Yum!

    • Alida Ryder

      We share a love of all things crunchy S! One of my bests too. 🙂

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