Chicken · Dinner · Kid-friendly · Lunch · Paleo · Salad · Whole30

Leftover chicken salad with kid-approved option (Whole30 & Paleo)

Remember that rotisserie chicken you shredded up for this Chicken Salad? If you didn’t gobble up the remaining chicken for lunch the next day, here’s a salad the whole family will love (and is shockingly filling!).

Dish prepared by my husband while I was stuck in rush-hour traffic –  thanks honey!

Prep Time: 25 minutes
Serves: 4



Approximately 2½ cups of diced chicken from 1 rotisserie chicken, light and dark meat

8 slices of cooked and chopped bacon (my go-to way to cook bacon is HERE)

1 bag of baby spinach

1 cup baby carrots, sliced in half, and then half again

1 red bell pepper, sliced thin

1/2 english cucumber, peeled and sliced

1/4 cup of dry-roasted sunflower seeds (I get mine from Trader Joe’s)

Any other vegetables you may have sitting in your fridge, the more the merrier

Dump Ranch (recipe HERE)



  1. Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat.
  2. Distribute the baby spinach to each plate (I’m serving 2 adult and 2 kids).
  3. Distribute vegetables, chicken, and bacon to each plate.
  4. Pour generous amount of dump ranch on each salad, and top with a sunflower seeds.
  5. Enjoy!

*Make this kid-friendly*


I’ve discovered through many trials (and errors) that my kids will eat most of the (Paleo/Whole30 meals) I make, as long as they are deconstructed. This salad was the very first meal where this realization hit me.

As you can see in the picture, I prepared everything the same, but just plated it differently for the kids.  I put the ranch on the spinach (with sunflower seeds), but then also placed a small amount of the ranch in a silicon cupcake liner in the center of the plate (for dipping). This is one of my kids’ favorite meals.


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