Recipe: Delicious Patrick’s Leftover Fried Chicken Salad

Patrick’s Leftover Fried Chicken Salad. Peel and dice the cucumbers, then put them onto the tomatoes. Pour the salad with garlic sauce. Dice the eggs or cut them into quarters.

Add the leftover fried chicken and stir to combine. Chop fried chicken and mix with diced celery, onion, mayo, pepper and Jane's Krazy salt. Mix well and chill for a couple of hours before serving. You can cook Patrick’s Leftover Fried Chicken Salad using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Patrick’s Leftover Fried Chicken Salad

1. It's of boiled red potatoes (quartered).
2. You need of celery.
3. You need of fried chicken - picked off the bone.
4. You need of blue cheese/feta cheese.
5. It's of dill/parsley (chopped).
6. Prepare of whole grain mustard.
7. You need of hot sauce to taste.
8. Prepare of salt & pepper to taste.
9. Prepare of mayonnaise.
10. It's of greek yogurt.

We make sandwiches with it but you can also stuff tomatoes or use it any way you like. Make the salad: Chop the chicken into small pieces and reserve. In a large bowl, whisk together the mayonnaise, shallots, celery, mustard, herbs, red pepper flakes, and vinegar. Season with salt, pepper, and more vinegar to taste.

Patrick’s Leftover Fried Chicken Salad instructions

1. Remove the chicken from the bone and place into a large mixing bowl. Add chopped celery, chopped herbs, and cheese to the bowl..
2. 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..
3. Add a tablespoon or more of whole grain mustard and salt & pepper..
4. 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..
5. 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!.
6. 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..
7. 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..
8. 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!.

Gently fold the chicken into the dressing until incorporated. Damaris makes croissant sandwiches with her Leftover Fried Chicken Salad. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitche. Combine all ingredients in a bowl and place in fridge until using. I like to serve mine in salad cups.