Patrick’s Leftover Fried Chicken Salad
The gang’s all here!
Fried chicken is one of the tastiest things in the world and therefore this makes leftover fried chicken the tastiest chicken to make chicken salad with. Dressed with a creamy and tangy marriage of greek yogurt, mayonnaise, mustard, and hot sauce, and studded with potato chunks and crunchy celery this will become a go-to lunch that mixes up a boring weekday.
Ingredients
boiled red potatoes (quartered)
celery
fried chicken - picked off the bone
blue cheese/feta cheese
dill/parsley (chopped)
whole grain mustard
hot sauce to taste
salt & pepper to taste
mayonnaise
greek yogurt
DISCLAIMER : My chicken salad recipe does not use measurements as all measurements depend on how much leftover fried chicken I have from the night before. I typically order a spicy 12 piece Chicken Family Meal from Popeyes and have 7-8 pieces leftover for my chicken salad. This chicken salad is all about figuring out your personal preference ratios, experimenting is part of the fun!
Cooking Directions
Remove the chicken from the bone and place into a large mixing bowl. Add chopped celery, chopped herbs, and cheese to the bowl.
Wash and quarter your red potatoes. Boil in salted water until a fork will easily pierce the potato. Remove from the stove and drain. Allow to come to a room temperature and then add to the mixing bowl.
Add a tablespoon or more of whole grain mustard and salt & pepper.
Now comes the saucing. Add equal amounts of mayonnaise and greek yogurt to the bowl. Mix. You want the components to all be covered but not drowning in white. I recommend adding half of what you think you will use and then adding more mayo if you'd like a creamier chicken salad or more greek yogurt if you’d like a little more tang.
The next step up to you! Enjoy this chicken salad in a sandwich or wrap, put a scoop on your salad, or if you’re like me crunch up some potato chips and sprinkle them on top of a heaping bowl and lunch/dinner/snack is served!
Substitutions and Tips
Either mayo or greek yogurt can be used, I like the combination but if one tickles your fancy go with it. The only hard and fast rule of chicken salad is NO MIRACLE WHIP. That’s all.
Proportions, proportions, proportions. I play with the proportions and ratios of this salad all the time, but as I said above it really does depend on how much fried chicken I have leftover. I typically make large batches of chicken salad and have it throughout the week for lunch/dinner/snacks.
I pick the fried chicken off the bone over the mixing bowl so that all the crunchy bits of breading fall in and I have more crunch in my salad!
Wine Pairing
Rosé, rosé, rosé. This is one of my favorite easy lunchtime recipes and rosé is one of my favorite lunchtime wines. With this recipe I prefer a dryer, more crisp rosé with austere fruit. Omne Gran Reserva Pinot Noir Rose is the perfect bottle to accompany your chicken salad. The acidity will cut through the richness of the mayo dressing and it has a beautiful texture to it. Light fruits such as watermelon and a little red fruit will dominate the palate. This dry wine from Chile also picks up a delicious taste of the soil with fun mineral notes and a slight salinity that will keep you guessing glass after glass.