Leftover Rotisserie Chicken: 3 High-Protein Recipes

A store rotisserie chicken gives you about 3 to 4 cups of cooked meat. That is a lot of easy protein. These 3 recipes use the breast meat, skin removed, and take 10 to 15 minutes each.

Before you start: pull the meat off the bones while the chicken is still warm. It comes off faster. Store it in a covered container in the fridge and use it within 3 to 4 days.

1. Greek Yogurt Chicken Salad Lettuce Wraps

Creamy chicken salad made with Greek yogurt instead of mayo, served in crisp romaine leaves.

Serving: 2 lettuce wraps. Makes: 8 wraps, 4 servings. Per serving: 145 calories, 25.5 g protein.

• 2 cups shredded cooked rotisserie chicken breast, skin removed (280 g)
• 1/2 cup plain nonfat Greek yogurt (113 g)
• 1 tbsp yellow mustard (15 g)
• 1 celery stalk, finely diced (40 g)
• Salt and pepper to taste
• 8 large romaine lettuce leaves (about 225 g)

1. Stir the chicken, Greek yogurt, mustard, and celery in a bowl.
2. Season with salt and pepper.
3. Spoon about 1/3 cup of chicken salad into each lettuce leaf.
4. Serve 2 wraps per person.

2. Rotisserie Chicken Burrito Bowls

Chicken, black beans, rice, and salsa in a quick bowl, topped with Greek yogurt.

Serving: 1 bowl. Makes: 4 bowls. Per serving: 260 calories, 28.9 g protein.

• 2 cups shredded cooked rotisserie chicken breast, skin removed (280 g)
• 1 can (15 oz) low-sodium black beans, drained and rinsed (about 1 1/2 cups / 255 g)
• 1 1/3 cups cooked white rice (211 g)
• 1/2 cup jarred salsa (130 g)
• 1/4 cup plain nonfat Greek yogurt (57 g)

1. Warm the chicken and black beans in a skillet over medium heat for 3 to 4 minutes.
2. Divide the rice between 4 bowls, 1/3 cup each.
3. Top each bowl with chicken and beans.
4. Add 2 tbsp salsa and 1 tbsp Greek yogurt to each bowl.

3. Crispy Chicken Quesadillas

Whole-wheat tortillas filled with chicken, part-skim mozzarella, and salsa, crisped in a dry skillet.

Serving: 1 quesadilla. Makes: 2 quesadillas, 2 servings. Per serving: 362 calories, 33.6 g protein.

• 2 whole-wheat tortillas, 8-inch (about 98 g total)
• 1 cup shredded cooked rotisserie chicken breast, skin removed (140 g)
• 1/2 cup shredded part-skim mozzarella (56 g)
• 1/4 cup jarred salsa (65 g)

1. Lay the tortillas flat. Cover half of each with chicken, cheese, and salsa.
2. Fold each tortilla in half.
3. Cook in a dry nonstick skillet over medium heat for 2 to 3 minutes per side, until crisp and the cheese melts.
4. Cut each quesadilla into 3 wedges.

Nutrition Per Serving

Values are calculated from USDA FoodData Central (SR Legacy) for the ingredients listed. Brands vary, so check your labels.

Tips

Storage

Keep shredded chicken covered in the fridge for 3 to 4 days, or freeze it in 1-cup portions for up to 3 months.

Use the dark meat too

Thigh and leg meat work in all 3 recipes. It adds a little more fat and flavor. The numbers above use breast meat only.

Save the bones

Simmer the carcass in water with an onion and a carrot for 2 hours to make broth.

For more ideas, see our high-protein chicken meal prep. Planning the week? Our high-protein meal prep guide shows how to batch-cook protein.

FAQ

How much meat is on a rotisserie chicken?

Most store rotisserie chickens give about 3 to 4 cups of shredded meat, depending on size.

How long does leftover rotisserie chicken last?

About 3 to 4 days in the fridge in a covered container. Freeze it for longer storage.

Which of these recipes has the most protein?

The quesadilla, with about 34 g of protein per serving, based on USDA data.