Transform your leftovers with this delicious and super easy Roast Chicken Potato Salad with crunchy vegetables and a herbaceous healthy green goddess dressing.
Why You’ll Love Chicken Potato Salad
Leftover roast chicken and potatoes. How do we jazz things up? Yes, I can eat leftovers as is, but it is so satisfying to recreate a whole new recipe that no one recognises it to be leftovers!
Chicken and potatoes are a classic pairing. They are rich and hearty, so it is important to balance the ingredients with freshness and crunch in this revamped chicken potato recipe.
Green beans and a bunch of radishes were in the fridge and fit the role perfectly, so I tossed them in with leftover roast chicken and potatoes.
And when you have random bunches of herbs left sitting in the fridge, you whip up a creamy, herby dressing to pair with your revised meal.
This is a true recipe for leftovers! A fantastic way to use leftover roast chicken and potatoes plus any crunchy vegetables in the fridge and leafy herbs for a green goddess dressing.
How to Use Leftover Roast Chicken?
Rotisserie chicken or hot roast chicken are popular meals in our house. If I know I am having a busy week ahead, I will plan a store-bought rotisserie chicken midweek. Add a simple salad like our watercress and apple salad, and dinner is sorted.
For larger gatherings, rotisserie chicken is also great to serve. Ready-made and delicious to go with vegetables, salads and of course everyone’s favourite, roast potatoes.
So what happens when you have leftover roast chicken?
I love having leftover roast chicken because it is such a versatile ingredient to use the next day. I sometimes buy extra just so I can try new leftover rotisserie chicken recipes.
First up, cold lunch ideas start buzzing in my head. Leftover roast chicken sandwiches will most likely be the most popular choice. Mixed with a good quality mayo, layered with iceberg lettuce – classic chicken sandwich done.
What about salads? A great cold lunch idea will be Amy’s Rotisserie Chicken Salad. An easy salad made with rotisserie chicken, avocado, tomatoes, carrots, homemade crunchy croutons, and a healthy green tahini dressing. I think this will easily become a staple for leftover rotisserie chicken recipes.
You can also shred up any leftover roast chicken and add it to our Wombok, Red Cabbage and Apple Slaw. Buff it up with extra protein and satisfy those who don’t eat salads.
Chicken tacos with an easy mango salsa would also be a fantastic way to use up any leftover roast chicken.
I also love to shred roast chicken over creamy corn soup or bulk up a bowl of udon noodle soup. With the added roast chicken, the soup transforms into a meal in itself.
For cooler months, try adding leftover roast chicken to pot pies, casseroles and pasta bakes. Hearty and comforting for easy midweek meals.
Leftover rotisserie chicken recipes need not be challenging. Very easy to jazz up from sandwiches, salads, soups, pies, casseroles to tacos. Simple to make and budget friendly as well.
What Is Green Goddess Dressing?
The classic green goddess dressing recipe calls for mayonnaise, garlic, anchovy, parsley, chives, tarragon, lemon juice, oil and vinegar.
Originated in the mid-1920s, this popular salad dressing has evolved over time. We see many variations now, including vegan and dairy free options.
For me, a healthy green goddess dressing is a great recipe to use up leftover herbs. You don’t have to have parsley, tarragon and chives to make this. You can combine a mix of green leafy herbs, including basil, mint, chives, cilantro and dill. Watercress and spinach can also be used to add an extra “green” element.
Other than salads, green goddess dressing is popular as a dip or drizzled over fish and chicken. A versatile salad dressing recipe to have in your repertoire.
Flavour/Texture: Leftover roast chicken tossed together with roast potatoes definitely delivers a hearty salad. To balance, we throw in crunchy green beans and peppery radishes. And finally, to help cut through the richness, mix everything in healthy green goddess dressing full of tangy herbaceous flavour.
Overall, you get savoury, freshness and crunch all in one bite.
Ease: Tear, cut and blitz. Seriously can not get any easier.
Time: A quick main meal salad you can create in a flash. This is perfect for lazy midweek meals.
Leftover roast chicken: Hot ready-to-eat rotisserie chickens can be easily bought from your local chicken bar or supermarket. Great for easy lunches and dinners.
Roast potato: As a carb fan, I can eat leftover roast potatoes any day. The charred crunchy bits are still good the next day – warm or cold.
Roast potatoes add an extra layer of charred flavour to the salad. However, if you don’t have any leftover roast potatoes, boiled potatoes are fine too.
Green beans: Fresh green beans feel firm and crisp. They will snap easily. And as the name suggests, green beans should be green! Avoid green beans with bruises or brown hues.
Radish: choose radishes that not too big. I prefer smaller ones as they are milder but still peppery.
Capers: Tangy and salty together, capers are great to add to salads to give an extra kick. Baby capers are great to scatter on top.
Parsley / Chives / Basil: Green goddess dressing is a great recipe to use up leftover herbs. You can combine a mix of green leafy herbs such as parsley, basil, dill or whatever you have on hand.
Greek yoghurt: classic green goddess dressing calls typically for sour cream or mayonnaise, but I prefer Greek yoghurt. Full fat Greek yoghurt adds creaminess with a slight tang. Plus, it is a little healthier!
Garlic: To dial up the herby flavours, add fresh garlic to give the dressing a good punch.
Lemon zest: For a pop of citrus flavours, lemon zest adds aroma but does not mess up the water-solid ratio.
Extra virgin olive oil: good quality extra virgin olive oil is always needed in the pantry for salads.
Salt and Pepper: to taste
How To Prepare The Salad
Shred leftover roast chicken into small pieces.
If your roast potatoes are large, cut them into bite-sized pieces.
Wash, trim and cut green beans in half.
Bring a medium sized pot of water to the boil. Add green beans and blanch quickly for 1-2 minutes.
Drain and run under cold water to stop the green beans from further cooking.
Trim and wash radishes well to remove any excess dirt. Cut into halves or quarters depending on size.
How To Prepare Dressing
Wash parsley, basil and chives and shake dry.
In a small food processor, place parsley, basil, chives, garlic cloves, Greek yoghurt, lemon zest and extra virgin olive oil together.
Process together until smooth with tiny flecks of green herbs.
Season with salt and pepper.
How To Assemble The Salad
In a large mixing bowl, add roast chicken, roast potatoes, green beans and radishes and toss together.
Use a large platter and scoop green goddess dressing, and spread on the bottom of plate.
Tumble roast chicken potato salad on top of green goddess dressing.
Scatter capers on top.
Season with salt and pepper to serve.
I like to present the salad on top of the green goddess dressing as you can then visually see all the colourful ingredients against the wonderful green dressing. However, you can also mix the dressing in with the salad and serve tossed through.
Variations and Substitutions
Using boiled potatoes: If you don’t have any leftover roast potatoes, no need to roast a fresh batch. Slice baby chat potatoes in half, boil until soft and then pan fry for a few minutes. This will add a layer of crispness and charred flavour.
Substituting vegetables: This is a great recipe to raid your fridge for the random pieces of vegetables you have remaining. The result you want is a balance of flavours with the chicken and potatoes. Try using cherry tomatoes, zucchini or carrot ribbons, snow peas, cucumber and corn.
Alternative herbs to use in green goddess dressing: You can combine a mix of green leafy herbs such as parsley, basil, dill, mint, tarragon, chives or cilantro.
Dairy free option: Replace Greek yoghurt for a soy milk alternative, or a more lush option is using avocado in the green goddess dressing.
Great Mains for This Salad
Cream of Asparagus Soup: This recipe is a perfect match for this leftover roast chicken salad. The asparagus is roasted, adding an extra layer of flavour. Its lovely topped with chopped chives and crème fraiche.
Eggplant Involtini: This is the best of Italian comfort food with all of its delicious baked goodness. Serve with a roasted chicken potato salad, perfect for those cold wintery nights!
Creamy Roasted Red Pepper Pasta: This is such a delicious, easy homemade pasta dish that has SO much flavour. With roasted garlic and onions in addition to the pepper, you get a ton of flavour with only a few ingredients. Serve it up with this leftover roast chicken potato salad for truly hearty meal.
Frequently Asked Questions
Of course not. You don’t need to make this salad with “leftover” roast chicken. You can use a freshly bought rotisserie chicken.
I made a double batch of this dressing as I had so many herbs to use up. The jar of leftover green goddess dressing kept in the fridge easily for up to a week. I used green goddess dressing with my smoked salmon on toast and as a dipping sauce for corn fritters.
Yes, of course. Toss salad together ready packed and add green goddess dressing when ready to serve. I see this as an excellent salad for picnics and alfresco gatherings.
As a leftover rotisserie chicken recipe, you surely can prepare ahead of time. Dress salad when ready to serve.
A delicious salad recipe that is truly a great example of how to turn leftovers into something spectacular.
Leftover roast chicken and potatoes mixed with fresh crunchy vegetables like green beans and radishes and served with a herbaceous green goddess dressing. You would never think it was made with leftovers after seeing it (and eat it, of course!)
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Leftover Roast Chicken Potato Salad
- 300 g chicken, roasted, shredded
- 300 g potatoes, roasted
- 100 g green beans
- 1 bunch radish
- 2 tbsp capers
Click on the toggle below for conversion to US Cooking Units.
- Shred leftover roast chicken into small pieces.
- Cut leftover roast potatoes into bite-sized pieces.
- Wash, trim and cut green beans in half.
- Bring a medium sized pot of water to the boil. Add green beans and blanch quickly for 1-2 minutes.
- Drain and run under cold water to stop the green beans from further cooking.
- Trim and wash radishes well.
- Cut into halves or quarters depending on size.
- Wash parsley, basil and chives and shake dry.
- In a small food processor, place parsley, basil, chives, garlic cloves, Greek yoghurt, lemon zest and extra virgin olive oil together.
- Process together until smooth
- Season with salt and pepper.
- In a large mixing bowl, add roast chicken, roast potatoes, green beans and radishes and toss together.
- Use a large platter and scoop green goddess dressing, and spread on the bottom of plate.
- Tumble roast chicken potato salad on top of green goddess dressing.
- Scatter capers on top.
- Season with salt and pepper to serve.
- You don’t need to make this salad with leftover roast chicken. You can use a freshly bought rotisserie chicken.
- If you don’t have leftover roast potatoes, slice baby chat potatoes in half, boil until soft and then pan fry for a few minutes. This will add a layer of crispness and charred flavour.
- This is a great recipe to raid your fridge for the random pieces of vegetables you have remaining. Try using cherry tomatoes, zucchini or carrot ribbons, snow peas, cucumber or corn.
- You can combine a mix of green leafy herbs such as parsley, basil, dill, mint, tarragon, chives or cilantro.
- For a dairy free/vegan option, replace Greek yoghurt with soy milk alternative or avocado in the green goddess dressing.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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