My approach to meal planning is easy. After all, we meal plan to simplify our lives. I usually cook few times a week and use leftovers the next day. I also buy rotisserie chicken from my local grocery store on evenings I know we’ll be busy with kids activities till very late. Those nights I will use rotisserie chicken served with jasmine rice and steamed vegetables.
Have you ever noticed how after cutting the chicken breasts and chicken drumsticks from the rotisserie chicken, there’s still a lot of chicken left on the carcass? I used to think it is not worth it to cut and use and was foolish enough to throw it away for years. Then at some point my son started loving this Albanian orzo soup that my mom makes. He kept asking for it often, so i started using the leftover rotisserie chicken carcass to make the soup. That’s when i noticed that after boiling the leftovers, there was a lot of chicken left.
So occasionally, i would strip all the leftover chicken pieces from the rotisserie chicken and store those in the refrigerator. Then next day, I would use them to make this Rotisserie Chicken Salad Bowl.
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Preparing Leftover Rotisserie Chicken
I usually tend to cut all leftover chicken pieces from the chicken soon after dinner. I store the chicken pieces in a container in the refrigerator and freeze the carcass to use for soup later on.
The day I’m going to make the Rotisserie Chicken Salad, I take the chicken out of the refrigerator close to lunch time. I prepare the salad bowls with everyone’s favorite chopped vegetables.
I usually sautee the chicken in a little bit of butter in a skillet. I usually cook it until it gets a golden brown color on both sides, about 3-4 minutes. Then i add to salad bowl on top of the vegetables.
Rotisserie Chicken Salad Bowl Recipe
I tend to make simple salad dressings, most of the time olive oil mixed with red wine vinegar, balsamic vinegar or lemon juice. I feel that allows for the real taste of the vegetables to shine through. However, I also grew up with simple salad dressing recipes. Most Mediterranean countries use olive oil, vinegar and place more emphasis on the salad itself then the dressing.
You can replace on the red/yellow bell peppers with green bell pepper. Also, the shallot can be replaced with green onion or another onion. Whatever you have on hand will work:).
Rotisserie Chicken Salad Bowl
- 5 ozs baby spinach
- 2 tomatoes
- 2 hass avocadoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium size shallot use onion of your choice, i’ve used before green onions too
- all leftover rotisserie chicken pieces
- 1 tbsp butter
- 4 tbsps olive oil
- 3 tbsps red wine vinegar
- 0.5 tbsps oregano
- 4 slices feta cheese
- 8 ozs green peas
- 0.5 cup green or kalamata olives
- Steam green peas for about 4 -5 minutes. Let them cool in a colander.
- Sautee chopped chicken in butter until golden brown.
- Chop spinach and arrange in individual bowls.
- Chop tomatoes, avocados, red and yellow pepper, onion and arrange in each individual salad bowl.
- Add steamed green peas.
- Add chicken and feta cheese. Sprinkle oregano on feta cheese.
- You can mix olive oil with vinegar and pour over salads, or let each person add how much oil and vinegar they want to their plate. I tend to add very little salt too since the feta cheese is pretty salty, but you might want to check salt levels and add to taste.
If you would like to save this recipe for later, please pin the below image to Pinterest. I would love to hear from you on what other usages you have for rotisserie chicken. Thank you for following along:)
Other Salad Recipes
I like making a lot of salads and I know some of them are pretty unusual. If you would like to check out some of my other salad recipes, please see below links: