Here's your answer to what to do with leftover roast chicken breast: Chop or shred the meat and fold it into a delicious salad that can be enjoyed on its own, as a sandwich filling, or as a component of a composed salad with greens (and perhaps other such salads, like tuna or egg salad, in the classic trio). This version includes watercress, carrot, and orange, plus feta and a balsamic vinaigrette as the binder.


  • 1 roasted chicken breast (or other leftover part)
  • 1/2 cup watercress
  • 8 lettuce leaves
  • 1 medium carrot
  • 1 onion (small)
  • 1 Orange
  • olive oil (for vinaigrette)
  • coarse salt (for vinaigrette)
  • balsamic vinegar (for vinaigrette)
  • feta cheese (for garnish)
  • basil leaves (for garnish)


  1. Chop and mix the chicken and vegetables. Seasoned with a vinaigrette of olive oil, coarse salt, and balsamic vinegar.
  2. Garnish with feta cheese and basil leaves.
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