This healthy leftover roast chicken pasta salad gives you a way to use up your roast chicken to create a fresh and healthy dish full of herbs and flavour.
This is a brilliant quick and easy mid week meal to make using up any leftover chicken you might have. The flavours of the red wine vinegar and olive oil is absolutely moreish. I love it. The smell of the herbs combined with the drizzle will make your mouth water. This full dish can take about 20 minutes to make. To save time I would recommend putting the spaghetti on to cook and when that is bubbling away chop up everything else ready.
The leftover roast chicken will soak up some of the drizzle so if you need to make more go for it. Mix up and enjoy. What I love about this dish is that you can have it fresh or cold. It works so incredibly well for picnics and lunch boxes. So the leftover roast chicken can turn into a leftover leftover lunch.
I want to create a healthy, filling and delicious dinner. I love using basil and parsley for salad as they bring out such a wonderful flavour. Along with smell which makes you hungry from the moment you cut into it and the aroma fills the air. It’s best to use pitted olives as then you don’t have to worry about any hard pieces in the finished dish. I’d also recommend when you shred the leftover roast chicken you check for any small bones too.
Easy leftover chicken recipes
Leftover chicken is a hugely versatile meat and it can be used for so many things. The best and easiest use for leftover chicken is a great sandwich. From there you can mix it into salads or pulses, mix it into a range of pastas too. If you can shred it and add a little mix of lemon and yoghurt with some parsley and pop it on a bead of rice that also tastes wonderful.
How do you make leftover chicken taste good?
Roast chicken leftovers I think taste good anyway but there are a few ways to help it taste wonderful. Adding it to a salad like this which has strong herb, oil and vinegar tastes will work. What I’ve found with this salad is that the chicken absorbs a lot of juice which is gorgeous for getting the leftover chicken to taste good.
How to make the Healthy Leftover Roast Chicken Pasta Salad
What I love about this dish is it’s a good throw it altogether and it’s ready to eat dish. I like to add the herbs and fresh ingredients to the dish first. Along with the red wine vinegar and olive oil so it gets all those gorgeous flavours infusing together. Then I add the chicken to soak up the juice a little. All of this I do while the spaghetti is cooking. It really is a quick dish.
How long can you keep cooked chicken in the fridge?
Roasted chicken should be fine to eat for about 3 days if it’s left in the fridge. I would recommend wrapping it up in cling film or popping it in an air tight container.
How can I use leftover roast chicken pasta?
You can use left over cooked chicken in so many ways. This healthy salad is my favourite way. Adding it to a hot soup to make a Vietnamese soup is brilliant. Even pulled apart from a chunky sandwich is a wonderful way to avoid wasting food while getting a delicious sandwich.
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Leftover roast chicken pasta salad
- 200 g of spaghetti
- 1 small red onion
- 300 g baby or plum tomatoes
- 100 g olives
- handful of flat leaf parsley
- handful of basil
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- pinch of salt and pepper
- left over roast chicken
- red chilli optional
- Cook the spaghetti as per the instructions on the packet.
- While the spaghetti is cooking chop up the tomatoes and herbs plus thinly slice the red onion and add it to a large serving bowl. Add the olives too.
- Shred the leftover roast chicken and stir in to the herbs.
- Drizzle the red wine vinegar and olive oil too.
- When the spaghetti is cooked mix all the ingredients together and then serve.
- Topped with fresh basil if you fancy a garnish.
Please note that the nutrition information provided above is approximate and meant as a guideline only.