Use these recipes to reimagine your leftovers and pack yourself a delicious lunch

Project Lunchbox prepares you for your best lunchtime game. Discover the many creative ways you can make delicious lunches for yourself and your kids. 

Stop wasting your delicious leftovers. Here are some fun ways to turn your leftover chicken into a delicious lunch for the next day!

Leftover Chicken: Chicken Salad 

Ingredients:

  • 2 cups cooked chicken
  • 1/2 stalk celery, diced
  • ¼ cup mayonnaise
  • 2 tablespoons red onion, diced
  • juice of ½ lemon
  • salt and pepper to taste
  • drizzle of olive oil
  • a handful of cherry tomatoes, halved
  • butter lettuce

Instructions:

  1. Add chicken, celery, mayonnaise and red onion to a bowl. Squeeze juice of ½ lemon over top.
  2. Add a drizzle of olive oil and salt and pepper to taste. Mix together and serve with halved cherry tomatoes on a bed of lettuce.

Salmon Superfood Bowl

Ingredients:

  • 1 cup brown rice, cooked
  • a handful of kale
  • 1/3 cup purple cabbage, shredded
  • ½ beet, sliced
  • 1/2 carrot, shredded
  • 1/8 avocado, cubed
  • 1 fillet of salmon, cooked (leftovers are perfect!)
  • sauce of your choosing (soy, teriyaki, sriracha, etc.)
  • sesame seeds (optional)

Instructions:

  1. Add brown rice to a bowl. Top with kale, purple cabbage, beet, carrot, avocado and salmon. 
  2. Drizzle with a sauce of your choosing and garnish with sesame seeds, if desired.

Bacon Pasta Salad

Ingredients:

  • 1 cup leftover pasta or cooked pasta 
  • ¼ cup cherry tomatoes, halved
  • ¼ cup cooked bacon, roughly chopped
  • ¼ cup canned marinated artichoke hearts
  • 1/8 cup of black olives
  • sprig of basil
  • juice of ¼ lemon
  • drizzle of olive oil
  • salt and pepper to taste

Instructions:

  1. Add pasta, cherry tomatoes, bacon, artichoke hearts, olives and basil to a bowl. Squeeze juice of 1/4 lemon over top.
  2. Add a drizzle of olive oil and salt and pepper to taste. Mix thoroughly and serve.

44 PHOTOS
Good Eats: 44 salad recipes
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Good Eats: 44 salad recipes

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Chopped Salad by Crazy Sexy Kitchen | Kris Carr with Chef Chad Sarno

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Kale Caesar Salad by Own Your Kitchen | Anne Burrell

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Beet Salad with Tangerine Vinaigrette by Cat Cora

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Greek Salad with Grilled Salmon by Curtis Stone

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Arugula Salad with Tangerine, Asian Pear, Dried Cranberry & Toasted Almond by Wolfgang Puck Makes It Healthy | Wolfgang Puck

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Stuffed Grilled Avocado Salad by Eating Whole | Elisa Rachel

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Crab, Apple and Watercress Salad with Walnut Vinaigrette by Food & Wine

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Grilled Avocado Cobb Salad with Apricot Dressing by Cat Cora

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Spring Farro Salad with Feta and Sumac Vinaigrette by Eat Drink Garden | Valerie Rice

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Chickpea and Spinach Salad with Cumin Dressing by Weeknight Wonders | Ellie Krieger

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Shaved Asparagus Salad with Oranges, Almonds and Manchego by The Foodie Physician | Sonali Ruder

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Carrot-Avocado Salad by Food & Wine

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BLT Salad Toss by Campbell's Kitchen

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Avocado-and-Shrimp Salad with Red Goddess Dressing by Food & Wine

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Shaved Cabbage Salad with Paprika Vinaigrette by Food & Wine

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New Year's Detox Salad by The Healthy Apple | Amie Valpone

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Marinated Steak Salad with Charred Poblano Sauce by The Usual Bliss

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Bruschetta Salad by Campbell's Kitchen

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Green Salad with Smoky Barbecue Vinaigrette by Food & Wine

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Kale Salad with Walnuts and Soft-Boiled Eggs by bon appetit

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Quinoa Salad with Spinach, Strawberries and Goat Cheese by The Foodie Physician | Sonali Ruder

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Caramelized Watermelon Salad with Pickled Jalapeños and Gorgonzola by Food & Wine

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Santa Fe Quinoa Salad by Food & Wine

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Butter Lettuce Salad with Tomato Vinaigrette by Food & Wine

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Iceberg Salad with Blue Cheese Dressing by Food & Wine

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Fennel-and-Citrus Salad with Mint by Food & Wine

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Candy-Striped Beetroot Salad with Maple-Candied Pecans & Goat Cheese by Simply Delicious | Alida Ryder

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Chicken & Quinoa Salad with BBQ-Spiced Vinaigrette by JJ Begonia | Virginia Woolsey

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Strawberry, Goat Cheese & Arugula Salad by Eating Made Easy

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Lemony Waldorf Salad by Food & Wine

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Kale & Apple Salad with Pancetta and Candied Pecans by Food & Wine

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Copper River Salmon Salad With Creamy Avocado Dressing
by Chez Us | Denise Woodward and Lenny Ferreira

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Lemony Bulgur Salad with Shrimp and Spinach by Food & Wine

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Warm BBQ Crispy Tofu Buckwheat Soba & Arugula Salad by Coco Cooks | Courtney Nzeribe

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Quinoa Salad with Spring Vegetables by Food & Wine

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Wheat Berry Salad With Tuscan Kale And Butternut Squash by Food & Wine 

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Roasted Brussels Sprout and Cashew Quinoa Salad by The Healthy Apple | Amie Valpone

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Harissa Carrot Salad with Feta Cheese by Simply Delicious | Alida Ryder

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