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If you’ve been reading my blog for any length of time you just KNOW I’m a fan of leftovers. They are a great way to stretch your food budget. Most leftovers end up tasting better than the original dish-something about allowing a little time to let flavors blend makes them extra flavorful!

Summer is just around the corner and in most parts of the Northern Hemisphere it’s cookout season! When I grill I tend to cook more than I need for a meal so that I can have leftovers! Some go in the freezer for when my days are a little bit busier but others are set aside so I can fix a meal a day or two after my cookout. I was experimenting a bit with some leftover grilled chicken breast and this is what I came up with. If your local store has a special on rotisserie chicken this would be a great way to put a quick meal together and use those leftovers, as well.  Enjoy!

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5 from 1 vote

Grilled Chicken Salad

This a great recipe for using up any leftover chicken you might have in your fridge!
Prep Time10 mins
Cook Time10 mins
Course: Salad
Cuisine: American
Keyword: Chicken, Leftovers, Salad, Summer
Servings: 2
Author: Kim Duncan-OlderWiserMoneyMiser.com


  • 1 boneless, skinless chicken breast grilled or roasted
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 1/4 cup dried cranberries
  • 1 t dried parsley
  • 1-2 T mayonnaise
  • Salt, to taste


  • Cut chicken breast into bite sized pieces.
  • Add onion, celery, cranberries, parsley & mayonnaise and mix well.
  • Chill for at least 1 hour to allow flavors to blend.
  • Salt to taste; serve on toast or on a bed of greens.

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