32+ Delicious Dairy Free Leftover Chicken Recipes Need To Try

When you find yourself with leftover chicken, it can be a blessing in disguise.

That extra protein can easily be transformed into a variety of delicious, dairy-free dishes that are quick, creative, and satisfying. Whether you’re avoiding dairy due to allergies, dietary preferences, or simply looking for lighter options, these recipes will inspire you to turn those leftovers into something extraordinary.

From soups to stir-fries, salads to casseroles, these 32+ dairy-free chicken recipes will have you looking forward to your leftovers every time.

Let’s dive into the possibilities!

32+ Delicious Dairy Free Leftover Chicken Recipes Need To Try

Leftover chicken doesn’t have to be boring or repetitive.

With these 32+ dairy-free recipes, you can create mouthwatering meals that suit your lifestyle and dietary needs while minimizing waste.

From quick weekday lunches to comforting dinners, these ideas are as versatile as they are flavorful.

So the next time you have leftover chicken, think of it as an opportunity to experiment, get creative, and enjoy something new.

Creamy Avocado Chicken Salad Wraps

This dairy-free creamy avocado chicken salad is a perfect low-carb, keto-friendly lunch option. By replacing traditional mayonnaise with mashed avocado, you get a creamy texture and a boost of healthy fats. Packed with protein from leftover chicken and fresh, crunchy vegetables, this recipe is satisfying and refreshing.

Ingredients

• 1 cup cooked leftover chicken, shredded or diced
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (optional)
• Salt and pepper to taste
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 4 large lettuce leaves (butter lettuce or romaine)

Instructions

1. In a mixing bowl, mash the avocado until smooth.
2. Add olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper to the mashed avocado. Mix well to create a creamy dressing.
3. Fold in the shredded chicken, celery, and red onion until evenly coated with the dressing.
4. Spoon the mixture into large lettuce leaves, rolling or folding the leaves into wraps.
5. Serve immediately or refrigerate for up to 1 day.

wraps are an easy, nutritious way to use up leftover chicken. The creaminess of the avocado combined with the crunch of fresh vegetables makes this a satisfying keto-friendly lunch. For added flavor, consider sprinkling some fresh herbs like dill or parsley.

Zucchini Noodles with Garlic Chicken Stir-Fry

This dairy-free zucchini noodle stir-fry is a quick and flavorful way to enjoy your leftover chicken. The dish is low-carb, keto-friendly, and bursting with garlicky goodness. By substituting zucchini noodles for traditional pasta, you keep the dish light and nutritious without compromising on taste.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup cooked leftover chicken, thinly sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. Toss in the cherry tomatoes and cook for 2-3 minutes until softened.
3. Add the sliced leftover chicken to the skillet and cook until heated through, about 2 minutes. Season with salt, pepper, and red pepper flakes if desired.
4. Remove the chicken and tomato mixture from the skillet and set aside.
5. In the same skillet, heat the remaining olive oil. Add the zucchini noodles and sauté for 2-3 minutes until slightly softened.
6. Return the chicken mixture to the skillet and toss everything together.
7. Serve hot, garnished with fresh basil leaves.

Zucchini noodles with garlic chicken stir-fry is a versatile and tasty lunch option that will keep you full and energized. The fresh, bold flavors of garlic and basil make this dish stand out, while the zucchini noodles ensure a light, low-carb base.

Spicy Coconut Chicken Lettuce Cups

hese spicy coconut chicken lettuce cups offer a dairy-free, keto-friendly twist on Asian-inspired flavors. The creamy coconut milk pairs beautifully with leftover chicken, creating a dish that’s both spicy and savory. Perfect for a quick lunch or snack, these lettuce cups are packed with flavor and low in carbs.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 1/2 cup canned coconut milk (unsweetened)
• 1 tbsp coconut oil
• 1 tbsp red curry paste
• 1 tsp grated ginger
• 1 tsp lime juice
• Salt and pepper to taste
• 6 large lettuce leaves (e.g., iceberg or Boston lettuce)
• Optional toppings: sliced green onions, chopped cilantro, or chopped peanuts

Instructions

1. Heat coconut oil in a skillet over medium heat. Add the red curry paste and grated ginger, stirring until fragrant, about 1 minute.
2. Stir in the coconut milk and lime juice, cooking for another 2-3 minutes to let the flavors meld.
3. Add the shredded chicken to the skillet, stirring to coat the chicken in the sauce. Season with salt and pepper. Cook until the chicken is warmed through, about 2 minutes.
4. Spoon the chicken mixture into large lettuce leaves.
5. Top with optional garnishes like green onions, cilantro, or peanuts for added texture and flavor.

These spicy coconut chicken lettuce cups are a vibrant, flavorful way to repurpose leftover chicken. The combination of creamy coconut milk and bold curry spices ensures this dish is anything but boring. They’re quick to make and perfect for anyone following a keto or dairy-free lifestyle.

Buffalo Chicken Stuffed Bell Peppers

Buffalo chicken stuffed bell peppers are a bold, dairy-free, low-carb lunch option that satisfies cravings for something spicy. By using leftover chicken and pairing it with a tangy buffalo sauce, this recipe transforms a simple bell pepper into a flavor-packed, keto-friendly meal.

Ingredients

• 2 large bell peppers, halved and seeded
• 1 cup cooked leftover chicken, shredded
• 2 tbsp hot sauce (like Frank’s RedHot)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/4 cup diced celery
• 1/4 cup diced red onion
• Optional toppings: chopped green onion or avocado slices

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with hot sauce, olive oil, garlic powder, celery, and red onion until well combined.
3. Stuff the chicken mixture into the halved bell peppers.
4. Place the peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender.
5. Serve warm, garnished with green onions or avocado slices if desired.

Buffalo chicken stuffed bell peppers are a quick and easy way to enjoy a satisfying lunch with a spicy kick. The crisp-tender bell pepper complements the zesty chicken filling perfectly. Add avocado for creaminess and enjoy a keto-friendly twist on classic flavors.

Chicken Cauliflower Fried Rice

Chicken cauliflower fried rice is a wholesome, dairy-free, keto-friendly twist on a takeout favorite. This recipe uses cauliflower rice instead of traditional rice, making it a great low-carb option. Leftover chicken adds a protein boost to this nutrient-packed dish, perfect for meal prep or a quick lunch.

Ingredients

• 1 cup cooked leftover chicken, diced
• 2 cups cauliflower rice
• 2 tbsp coconut oil
• 1/2 cup frozen peas and carrots (optional)
• 2 garlic cloves, minced
• 2 eggs, beaten
• 3 tbsp coconut aminos (or soy sauce substitute)
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• Green onions for garnish

Instructions

1. Heat 1 tbsp of coconut oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
2. Push the garlic to one side of the skillet and scramble the eggs in the same pan. Once cooked, mix them with the garlic.
3. Add the cauliflower rice, peas, and carrots (if using). Stir-fry for 3-4 minutes until tender.
4. Stir in the diced chicken, coconut aminos, sesame oil, and ground ginger. Cook for another 2-3 minutes until the chicken is heated through.
5. Garnish with green onions and serve hot.

This chicken cauliflower fried rice is a delicious, low-carb alternative to traditional fried rice. It’s quick to prepare, bursting with flavor, and the perfect way to repurpose leftover chicken for a satisfying meal.

Greek Chicken Salad Bowls

These Greek chicken salad bowls are a fresh, dairy-free, and keto-friendly lunch option packed with Mediterranean flavors. Leftover chicken combines with crisp vegetables, olives, and a tangy lemon-olive oil dressing to create a healthy, balanced meal.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 1 cup chopped cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup sliced red onion
• 1/4 cup Kalamata olives
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Optional: lettuce or cauliflower rice as a base

Instructions

1. In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
2. Combine the chicken, cucumber, tomatoes, red onion, and olives in a large bowl.
3. Drizzle the dressing over the salad and toss to coat.
4. Serve as is, or over a base of lettuce or cauliflower rice for added texture.

Greek chicken salad bowls are a refreshing way to use up leftover chicken. With bold Mediterranean flavors and a simple preparation, this dish is perfect for meal prep or an easy low-carb lunch.

Chicken Zucchini Boats

Chicken zucchini boats are a tasty, low-carb, and dairy-free way to enjoy a satisfying lunch. Packed with leftover chicken, fresh veggies, and bold seasonings, this dish offers a fun and healthy alternative to sandwiches or wraps.

Ingredients

• 2 medium zucchinis, halved lengthwise and scooped out
• 1 cup cooked leftover chicken, shredded
• 1/2 cup diced tomatoes
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Optional toppings: fresh parsley or red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the zucchini halves with olive oil and season with salt and pepper.
3. In a bowl, mix the chicken, tomatoes, onion, olive oil, and Italian seasoning.
4. Fill the zucchini halves with the chicken mixture.
5. Place the zucchini boats on a baking sheet and bake for 20-25 minutes, or until the zucchini is tender.
6. Garnish with parsley or red pepper flakes and serve warm.

Chicken zucchini boats are a fun and delicious way to enjoy a low-carb, keto-friendly lunch. The tender zucchini pairs perfectly with the flavorful chicken filling, making this dish a hit for any meal.

Spicy Chicken Cabbage Stir-Fry

This spicy chicken cabbage stir-fry is a quick and easy, dairy-free, keto-friendly lunch that’s full of flavor. Leftover chicken is paired with crunchy cabbage, spicy seasonings, and a touch of sesame for a satisfying meal.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 2 cups shredded cabbage
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp soy sauce substitute (like coconut aminos)
• 1 tsp chili paste or hot sauce
• 1/2 tsp ground ginger
• Optional: sesame seeds or green onions for garnish

Instructions

1. Heat sesame oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Add the cabbage and stir-fry for 3-4 minutes until softened.
3. Stir in the chicken, soy sauce substitute, chili paste, and ground ginger. Cook for another 2-3 minutes until heated through.
4. Garnish with sesame seeds or green onions and serve immediately.

This spicy chicken cabbage stir-fry is a bold, flavorful dish that’s ready in minutes. It’s perfect for those who love a little heat in their meals and want a low-carb lunch that’s both filling and nutritious.

Chicken Avocado Egg Salad

This chicken avocado egg salad is a creamy, protein-packed, dairy-free dish perfect for a keto lunch. Combining the richness of avocado and eggs with the flavor of leftover chicken, this salad is both filling and flavorful.

Ingredients

• 1 cup cooked leftover chicken, diced
• 2 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Lettuce leaves for serving

Instructions

1. In a mixing bowl, mash the avocado with lemon juice, garlic powder, salt, and pepper.
2. Add the diced chicken and chopped eggs to the bowl, mixing until well combined.
3. Serve in lettuce cups or on its own.

This chicken avocado egg salad is a creamy, satisfying way to repurpose leftover chicken. The healthy fats from the avocado make it a perfect addition to a keto diet, while the lettuce cups keep it light and refreshing.

Thai Chicken Lettuce Wraps

Thai chicken lettuce wraps are a quick and flavorful low-carb lunch option. Featuring leftover chicken, crunchy veggies, and a bold peanut-inspired sauce (without dairy), these wraps are both satisfying and keto-friendly.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 6 large lettuce leaves (butter lettuce or iceberg)
• 1/2 cup shredded carrots
• 1/4 cup sliced red bell pepper
• 2 tbsp almond butter
• 1 tbsp coconut aminos (or soy sauce substitute)
• 1 tsp sesame oil
• 1 tsp lime juice
• Optional: chopped peanuts or cilantro for garnish

Instructions

1. In a small bowl, mix almond butter, coconut aminos, sesame oil, and lime juice until smooth to create the sauce.
2. Combine the shredded chicken, carrots, and red bell pepper in a mixing bowl. Add the sauce and toss to coat.
3. Spoon the mixture into lettuce leaves, garnish with peanuts or cilantro, and serve.

These Thai chicken lettuce wraps offer a balance of sweet, salty, and tangy flavors. They’re quick to prepare, making them ideal for a busy day, while staying true to a keto-friendly lifestyle.

Chicken-Stuffed Portobello Mushrooms

Chicken-stuffed portobello mushrooms are a hearty, low-carb lunch packed with flavor. Using leftover chicken, fresh herbs, and simple seasonings, this recipe is both easy to prepare and satisfying.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup cooked leftover chicken, shredded
• 1/4 cup diced tomatoes
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet.
3. In a bowl, mix the chicken, tomatoes, onion, olive oil, Italian seasoning, salt, and pepper.
4. Stuff the mixture into the mushroom caps.
5. Bake for 15-20 minutes, or until the mushrooms are tender.

Chicken-stuffed portobello mushrooms are a filling and flavorful way to use up leftover chicken. The meaty texture of the mushrooms pairs beautifully with the savory chicken filling for a delicious keto-friendly lunch.

Chicken and Spinach Stir-Fry

This chicken and spinach stir-fry is a simple, quick, and nutrient-packed lunch option. Made with leftover chicken and fresh spinach, it’s a dairy-free, keto-friendly dish that’s ready in minutes.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 3 cups fresh spinach
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
2. Add the spinach and cook until wilted, about 2 minutes.
3. Stir in the shredded chicken and cook for another 2-3 minutes until heated through. Season with red pepper flakes, salt, and pepper.
4. Serve immediately.

This chicken and spinach stir-fry is a simple yet flavorful way to enjoy a low-carb lunch. The combination of garlicky spinach and tender chicken makes it a nutritious and satisfying meal.

Curried Chicken Cabbage Bowls

Curried chicken cabbage bowls are a spicy and aromatic lunch option that’s low-carb, dairy-free, and perfect for meal prep. Leftover chicken is combined with curry spices and sautéed cabbage for a quick and satisfying meal.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 2 cups shredded cabbage
• 1 tbsp coconut oil
• 1 tsp curry powder
• 1/4 tsp turmeric
• 1/4 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a skillet over medium heat. Add curry powder, turmeric, and cumin, stirring until fragrant.
2. Add the shredded cabbage and stir-fry for 3-4 minutes until softened.
3. Stir in the chicken and cook until heated through, about 2 minutes. Season with salt and pepper.
4. Serve immediately.

Curried chicken cabbage bowls are a bold and flavorful way to enjoy a low-carb lunch. The spices elevate the leftover chicken, creating a warm and comforting dish perfect for any day.

Chicken and Cauliflower Mash Bowls

Chicken and cauliflower mash bowls are a hearty, dairy-free, keto-friendly meal perfect for repurposing leftover chicken. The creamy cauliflower mash serves as a low-carb alternative to mashed potatoes, while the chicken adds a protein-packed topping.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• 1 tsp smoked paprika (optional)

Instructions

1. Steam or boil the cauliflower florets until tender, about 8-10 minutes.
2. In a food processor, blend the cooked cauliflower with olive oil, garlic, almond milk, salt, and pepper until smooth and creamy.
3. Reheat the leftover chicken in a skillet with a splash of water or broth. Sprinkle with smoked paprika if desired.
4. Serve the chicken over the cauliflower mash, garnished with fresh herbs or additional spices.

This chicken and cauliflower mash bowl is a comforting yet healthy lunch option. The creamy mash is satisfying without the carbs, making it an ideal pairing for flavorful leftover chicken.

Chicken Cucumber Sushi Rolls

Chicken cucumber sushi rolls are a fun, dairy-free, keto-friendly way to enjoy sushi-inspired flavors without the rice. These easy rolls use cucumbers as a crisp, refreshing wrapper for leftover chicken and other tasty fillings.

Ingredients

• 1 large cucumber, sliced lengthwise into thin strips
• 1 cup cooked leftover chicken, shredded
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1 tbsp coconut aminos (or soy sauce substitute)
• 1 tsp sesame oil

Instructions

1. Lay out cucumber strips on a flat surface.
2. Place a small amount of chicken, avocado, and carrots at one end of each strip.
3. Roll the cucumber strips tightly around the filling and secure with toothpicks if needed.
4. Drizzle with coconut aminos and sesame oil before serving.

These chicken cucumber sushi rolls are a refreshing, low-carb alternative to traditional sushi. They’re perfect for meal prepping or enjoying as a light lunch with bold, satisfying flavors.

Chicken and Spaghetti Squash Bake

This chicken and spaghetti squash bake is a warm, satisfying, dairy-free, and keto-friendly meal. By pairing leftover chicken with roasted spaghetti squash and savory seasonings, this dish becomes a wholesome lunch option that feels indulgent yet stays low-carb.

Ingredients

• 1 medium spaghetti squash, roasted and strands removed
• 1 cup cooked leftover chicken, shredded
• 1/4 cup diced tomatoes
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine spaghetti squash strands, shredded chicken, diced tomatoes, garlic, olive oil, Italian seasoning, salt, and pepper.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes until heated through and slightly browned on top.
4. Serve hot, garnished with fresh parsley if desired.

This chicken and spaghetti squash bake is a comforting and flavorful way to enjoy a low-carb lunch. The spaghetti squash provides a noodle-like texture, making it perfect for soaking up the savory flavors of the chicken and seasonings.

Chicken-Stuffed Avocados

Chicken-stuffed avocados are a creamy, nutrient-rich lunch option that’s perfect for a keto-friendly, dairy-free meal. By combining leftover chicken with fresh ingredients and stuffing it into a ripe avocado, you get a flavorful and filling dish in minutes.

Ingredients

• 2 ripe avocados, halved and pitted
• 1 cup cooked leftover chicken, shredded
• 1/4 cup diced tomatoes
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine chicken, tomatoes, olive oil, lime juice, garlic powder, salt, and pepper.
2. Spoon the chicken mixture into the avocado halves.
3. Serve immediately as is or with a side salad.

These chicken-stuffed avocados are a quick and easy way to enjoy a nutrient-dense, low-carb lunch. The creamy avocado pairs perfectly with the savory chicken mixture, creating a dish that’s as delicious as it is simple.

Crispy Chicken and Kale Chips

Crispy chicken and kale chips is a crunchy, dairy-free, keto-friendly lunch option. The combination of savory leftover chicken and crispy baked kale makes for a light yet satisfying meal or snack.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 2 cups kale leaves, stems removed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. Toss the kale leaves with olive oil, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Bake the kale for 10-15 minutes, or until crispy.
4. Reheat the chicken in a skillet or microwave and serve alongside the kale chips.

Crispy chicken and kale chips is a fun and healthy way to enjoy leftover chicken. The crunchy kale chips add texture and flavor, making this meal satisfying and perfect for a quick lunch or snack.

Chicken Bacon Zucchini Skillet

This chicken bacon zucchini skillet is a savory, low-carb, and dairy-free lunch that’s loaded with flavor. The combination of leftover chicken, crispy bacon, and sautéed zucchini creates a hearty and satisfying meal.

Ingredients

• 1 cup cooked leftover chicken, shredded
• 2 slices bacon, chopped
• 1 medium zucchini, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the bacon in a skillet over medium heat until crispy. Remove and set aside.
2. Add olive oil to the skillet and sauté garlic until fragrant.
3. Add zucchini slices and cook for 3-4 minutes until tender.
4. Stir in the chicken and cooked bacon, heating through for another 2 minutes. Season with salt and pepper.
5. Serve hot.

This chicken bacon zucchini skillet is a flavorful and protein-packed dish that’s perfect for a keto lunch. The crispy bacon adds richness, while the zucchini keeps it light and nutritious.

Note: More recipes are coming soon