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

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


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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

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

Servings 2 -4
Author Alida Ryder


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


  • To make the croutons, pre-heat the oven to 220°c and place all the ingredients in a bowl.
  • Toss to combine and transfer to a roasting tray.
  • Place the croutons in the oven and allow to brown on all sides before removing.
  • 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.
  • To assemble the salad, place the chicken, pine nuts, goat's cheese and croutons on the salad leaves and drizzle over the dressing.
  • Serve immediately.


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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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