Transform last night’s chicken into a vibrant, satisfying Leftover Chicken Bowl packed with flavour and healthy fats. This recipe is perfect for busy days when you want a quick, nourishing meal without compromising your keto goals. Using leftover roast or grilled chicken, you’ll create a bowl layered with creamy avocado, crisp salad vegetables, and a tangy olive oil dressing.
Not only does this bowl help reduce food waste, but it also delivers a balanced mix of protein, fibre, and good fats to keep you full and energised. The method is simple: just chop, assemble, and drizzle. In under 15 minutes, you’ll have a colourful, restaurant-worthy lunch or dinner that’s endlessly customisable.
Whether you’re meal-prepping or need a speedy weeknight fix, this keto chicken bowl is a delicious way to make the most of your leftovers while staying on track.
At a glance
- Time: 15 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 26 g
- Fat: 24 g
- Carbs: 6 g
- Energy: 340 kcal
Ingredients
- 200g Cooked chicken, shredded or chopped (Leftover roast or grilled chicken works best)
- 1 medium Avocado (Sliced)
- 100g Cucumber (Diced)
- 80g Cherry tomatoes (Halved)
- 60g Mixed salad leaves
- 2 tbsp Olive oil (Extra virgin)
- 1 tbsp Lemon juice (Freshly squeezed)
- To taste Salt and black pepper
Equipment Needed
- Large bowl
- Chopping board
- Sharp knife
- Spoon
- Small jug or bowl
Steps
- Prepare all vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocado.
- In a large bowl, toss the mixed salad leaves with half the olive oil and a pinch of salt.
- Arrange the salad leaves as a base in two serving bowls.
- Top each bowl with shredded chicken, avocado slices, cherry tomatoes, and cucumber.
- In a small jug, whisk together the remaining olive oil and lemon juice. Season with salt and black pepper.
- Drizzle the dressing evenly over both bowls.
- Gently toss or leave layered for a beautiful presentation. Serve immediately.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Chicken → Cooked turkey or beef — Use any leftover cooked meat you have on hand.
- Avocado → Olives or feta cheese — For a different flavour or if avocado is unavailable.
- Salad leaves → Baby spinach or rocket — Any low-carb leafy greens work well.
Serving Ideas
- With a side of keto seed crackers – for extra crunch and fibre.
- Topped with a poached egg – adds richness and boosts protein.
- Alongside a bowl of bone broth – for a warming, nutrient-dense meal.
Additional Info
Chefs Tips
- If your chicken is cold, let it sit at room temperature for 10 minutes before assembling.
- Add a sprinkle of toasted seeds or nuts for extra crunch and healthy fats.
- Use a ripe but firm avocado for the best texture.
Variations
- Add a spoonful of Greek yoghurt or sour cream for a creamy finish.
- Swap lemon juice for apple cider vinegar for a tangier dressing.
- Mix in fresh herbs like parsley or coriander for extra flavour.
Troubleshooting
- If the avocado browns, add a little extra lemon juice to keep it fresh.
- If your chicken is dry, drizzle with a bit more olive oil before serving.
Storage & Reheating
Store undressed and without avocado in an airtight container in the fridge.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: No reheating needed; serve chilled or at room temperature.
Ingredient Spotlight
Chicken: A lean source of protein that keeps you full and helps build muscle.
Avocado: Packed with heart-healthy monounsaturated fats and fibre.
Olive oil: A staple of the Mediterranean diet, rich in antioxidants and healthy fats.
FAQs
Can I use any type of leftover chicken?
Yes, roast, grilled, or poached chicken all work well. Just avoid breaded or heavily sauced varieties to keep it keto.
How long will the assembled bowl keep?
It's best eaten fresh, but you can store it (without dressing or avocado) in the fridge for up to 2 days.
Can I make this bowl dairy-free?
Yes, the base recipe is dairy-free. Avoid adding cheese or creamy dressings if you want to keep it that way.
What other vegetables can I add?
Try radishes, celery, or sliced peppers for extra crunch and variety, keeping carbs in mind.
Is this recipe suitable for meal prep?
Absolutely! Prep all components ahead and assemble just before eating for best texture.
Leftover Chicken Bowl with Creamy Avocado and Crunchy Veg
Ingredients
- 200g Cooked chicken, shredded or chopped (Leftover roast or grilled chicken works best)
- 1 medium Avocado (Sliced)
- 100g Cucumber (Diced)
- 80g Cherry tomatoes (Halved)
- 60g Mixed salad leaves
- 2 tbsp Olive oil (Extra virgin)
- 1 tbsp Lemon juice (Freshly squeezed)
- To taste Salt and black pepper
Instructions
- Prepare all vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocado.
- In a large bowl, toss the mixed salad leaves with half the olive oil and a pinch of salt.
- Arrange the salad leaves as a base in two serving bowls.
- Top each bowl with shredded chicken, avocado slices, cherry tomatoes, and cucumber.
- In a small jug, whisk together the remaining olive oil and lemon juice. Season with salt and black pepper.
- Drizzle the dressing evenly over both bowls.
- Gently toss or leave layered for a beautiful presentation. Serve immediately.
Allergens & Swaps
Allergens: none
- Chicken → Cooked turkey or beef — Use any leftover cooked meat you have on hand.
- Avocado → Olives or feta cheese — For a different flavour or if avocado is unavailable.
- Salad leaves → Baby spinach or rocket — Any low-carb leafy greens work well.
Nutrition (per serving)
- Protein: 26 g
- Fat: 24 g
- Carbs: 6 g
- Energy: 340 kcal
