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Leftover Fried Chicken Salad


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.
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