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Leftover chicken is one of the most versatile — and time-saving — ingredients in the kitchen. This collection brings together Food & Wine’s most reliable, flavor-forward ways to transform leftover chicken, from crunchy Gỏi Gá salad, to an extra cheesy batch of Sheet Pan Nachoes, to a bowl of creamy–lemony Avgolemono soup. Whether you’re starting with last night’s roast or what’s left of a supermarket rotisserie, these dishes take what’s delicious from the original bird while delivering something new.
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Gỏi Gá (Crunchy Vietnamese Chicken Salad)
Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans
Seattle chef-restaurateurs (and siblings) Eric and Sophie Banh use shredded rotisserie chicken for their Gỏi GĂ , alongside crisp cabbage, carrots, fresh herbs, and a bright, nuoc-mam–based dressing; fried shallots and chopped peanuts add texture. This delightfully high-contrast salad is ready in 45 minutes. Serve chilled with extra herbs and lime.Â
Chile Crisp Sesame Noodles
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
These 25-minute noodles from F&W’s Paige Grandjean are built on zhi ma jiang (Chinese toasted sesame paste), black vinegar, soy, ginger, and chile crisp. The dish is designed for add-ins — shredded chicken is one of the recommended options — so it’s ideal for leftovers. Serve warm or cold.
Shredded Chicken
Matt Taylor-Gross
Sometimes you have leftover chicken by accident and sometimes you make it on purpose! Chandra Ram simmers chicken gently with aromatics, then shreds it for an all-purpose base, which is great for tacos, soups, casseroles, and more. (Including many recipes on this list!) The method yields tender meat in about 30 minutes and a light stock that can be saved for later use. It’s also a smart way to refresh leftover roast or rotisserie chicken.
Arroz de Galinha
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
2013 F&W Best New Chef George Mendes layers soppressata, peppers, onions, olives, and shredded chicken beneath saffron-scented rice, then bakes until the top turns crisp. The dish nods to Portuguese home cooking and hits the table in about an hour.
Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons
Inspired in part by the Lebanese bread salad fattoush, F&W’s Justin Chapple swaps in pimentĂłn-dusted tortilla “croutons” for crackly crunch in place of the classic flatbread. Arugula and frisĂ©e meet shredded cooked chicken, avocado, pepitas, and a Champagne-vinegar dressing for a salad that’s hearty enough to be a full meal.
Sheet Pan Nachos
Jordan Provost / Food Styling by Thu Buser
Nachoes are great for a party or a fun, snackable dinner. Just spread chips on a sheet pan; pile on your toppings (including leftover chicken), and bake until molten. Save the jalapeños, avocado, and crema for when it’s out of the oven. Best of all, it’s on the table in roughly 30 minutes.
Chicken and Wild Rice Soup
Cara Cormack
Cookbook author Amanda Johnson’s creamy soup is inspired by her North Dakota home, which pairs leftover chicken with wild rice for comforting flavor and nutty chew. It’s great for making ahead; just reheat gently before serving.
Marry Me Chicken Salad Sandwich
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
A riff on the viral “Marry Me” flavor profile — savory sun-dried tomatoes and salty Parmesan — in sandwich form, this recipe makes a creamy, tangy chicken salad with punchy add-ins that’s best tucked into soft bread.
Chicken Potpie with Leeks and Thyme
Potpie is streamlined by skipping the crust. Instead, crown a one-skillet chicken-leek filling with squares of puff pastry. Dijon sharpens the creamy base, while using leftover chicken keeps prep quick. It’s golden brown and ready to eat in only an hour and 10 minutes.
Sugar Snap Pea Salad
Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer
This springy salad of sliced snap peas, shredded cooked chicken, whole-milk ricotta, mint, lemon, and toasted almonds is from Boston-based chef Ivan Conill. A Chardonnay vinaigrette ties all the flavors together.
Avgolemono Chicken Soup with Rice
Diana Chistruga
Grace Parisi’s take on the Greek classic incorporates egg yolks and lemon into hot chicken stock to make a silky, tangy broth. Cooked rice and shredded rotisserie chicken streamline the dish; it’s on the table in about 30 minutes. Top with fresh dill to finish.
Gnocchi with Roast Chicken, Bacon, and Kale
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless
Chandra Ram tosses store-bought gnocchi with kale and red onion sautéed in bacon fat, then folds in hearty chunks of cooked chicken. Lemon zest and Parmesan finish this weeknight-friendly pasta, which is ready in about 40 minutes. Crispy shards of bacon make for an extra-salty and satisfying final topping.
Caramelized Red Pepper Orzo and Chicken Stuffed Peppers
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali
Melissa Gray-Streett fills roasted red peppers with a smoked-paprika orzo, sautéed pepper tops, and shredded cooked chicken. A final panko-mozzarella topping turns golden in the oven. It’s an efficient and make-ahead-friendly bake with striking visual appeal.
Pulled Chicken Barbecue Sandwiches
Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Gabe Greco
Simmer cooked shredded chicken in a North Carolina–style vinegar sauce, pile onto buns, and serve with slaw for this weeknight-friendly barbecue classic. It’s a bright, tangy alternative to sweet or long-smoked barbecue traditions and an excellent use for leftovers.
Lao Laab Gai
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Thip Athakhanh — chef and owner of the Laotian Snackboxe Bistro in Duluth, Georgia — shares her recipe for this bright and spicy cold chicken salad. Cooked chicken is seasoned with lime juice, fish sauce, chiles, herbs, and toasted-rice powder and served with lettuce leaves (for scooping) and sticky rice (for tempering the spice).
Leftover Chicken Soup
Chef Marcus Samuelsson builds a nearly–no waste soup around leftover chicken served in a fragrant homemade broth, simmered with star anise, lemon grass, and fish sauce. Another special touch: He makes a rolled, Japanese-style omelet to top the soup when it’s time to serve.
Chicken Tostadas
Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Toss shredded rotisserie chicken with salsa macha to lend smoky heat, then stack over refried black beans on crisp tostadas. Finished with cabbage, radishes, avocado, and queso fresco, this recipe delivers big crunch and delicious flavor in about 20 minutes.
Japanese Curry Chicken Pot Pie
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Tricia Manzanero Stuedeman unites Japanese curry mix with shredded chicken and vegetables under a puff-pastry lid. The result is a silky, gently spiced filling with golden top that’s ready in about 1 hour 20 minutes.
Leftover Blue Cheese Chicken Salad Sandwich
Con Poulos
Chef Jonathan Waxman punches up deli-style chicken salad with blue cheese — ideal for using extra roast or rotisserie chicken. Once combined, chill briefly and serve on hearty bread or toast with crisp lettuce.
Mexican Skillet Corn with Chicken and Cilantro
John Kernick
SautĂ© sweet corn and cooked chicken with aromatics for a quick skillet supper that’s ideal in summer. Serve with warm tortillas or rice.Â
Chicken Hash with Eggs
Con Poulos
Chef Jonathan Waxman turns leftover chicken and potatoes into a crisp-edged breakfast hash crowned with runny eggs. The technique is simple: Brown well, don’t stir too much. Finish with herbs and freshly ground black pepper.
Easy Chicken Lasagna
Todd Porter & Diane Cu
This comforting bake from Todd Porter and Diane Cu swaps chicken and premade sauce (store-bought is fine!) in for the traditional ragù. It’s the ultimate make-ahead dish, freezer-friendly and bound to be enjoyed for as long as it lasts, which may not be very long.
