Leftover Fried Chicken Salad

Photo by Andrew Cebulka

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Serves 4

    For the pickled carrots and celery:
  • 1 cup cider vinegar
  • 1 cup rice wine vinegar
  • ½ cup sugaR
  • 1 tablespoon salt
  • 5 carrots, washed and peeled
  • 1 head celery, washed and peeled
  • For the chicken salad:
  • 1 cup Duke’s mayonnaise
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • 1 teaspoon celery seed, ground
  • 1 teaspoon mustard seed, ground
  • 4 pieces leftover fried chicken, meat pulled and chopped (about 2 cups)
  • Salt and pepper to taste
  1. Make the pickles: In a saucepot, combine both vinegars with ½ cup water, sugar, and salt. Bring to a boil to dissolve sugar and salt. Remove pickling liquid from heat and allow to cool to room temperature.
  2. Meanwhile, peel carrots to form ribbons. Transfer carrot ribbons to a jar and set aside. Chop celery and add to a second jar. Divide pickling liquid between two jars and allow carrots and celery to pickle for at least 24 hours.
  3. Make the chicken salad: In a mixing bowl, add the mayonnaise and spices and stir to combine. Add the leftover fried chicken and stir to combine. Season with salt and pepper.
  4. In a small bowl, combine pickled carrot and celery with 1 tablespoon olive oil and season with salt and pepper.
  5. Serve chicken salad on rustic bread topped with pickles.
  • Kevin Getzewich of One Broad in Charleston, South Carolina

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