Chop or shred the leftover chicken and add it to romaine lettuce. Toss with Caesar dressing, croutons, and grated Parmesan cheese. For a healthier twist, use a yogurt-based Caesar dressing.
Shred the chicken and warm it with some taco seasoning. Serve in corn or flour tortillas with toppings like lettuce, tomato, cheese, sour cream, and salsa.
Sauté chopped onions, garlic, and mixed vegetables (like carrots, peas, and bell peppers) in a pan. Add the leftover chicken and cooked rice. Stir in soy sauce and scramble an egg into the mix. Garnish with green onions.
Spread your favorite BBQ sauce on a pizza base. Top with shredded chicken, sliced red onions, and mozzarella cheese. Bake until the crust is crispy and the cheese is melted.
Mix chopped leftover chicken with cooked pasta, diced bell pepper, red onion, and a dressing of your choice (like Italian or ranch). Chill in the fridge before serving.
Toss shredded chicken in buffalo sauce. Lay it in a flour tortilla with lettuce, diced celery, and blue cheese or ranch dressing. Roll it up tightly and cut in half.
In a pot, sauté onions, garlic, carrots, and celery. Add chicken broth, the leftover chicken, and any additional vegetables you like. Season with herbs like thyme and parsley. Simmer until the vegetables are tender.
Place shredded chicken and grated cheese between two flour tortillas. Cook in a skillet until the tortillas are golden and the cheese is melted. Serve with salsa, sour cream, and guacamole.