Time: 15 min.
Complexity: easily
Servings: 6

Leftover fried chicken from last night's dinner makes a delicious salad and filling for hearty sandwiches. Cut the chicken into pieces and toss with celery, pickles, and green onions in a mayonnaise-and-yogurt dressing. Add a few drops of Tabasco sauce (or another hot sauce) for a zesty flavor, serve the salad on split buns, and you've got a quick meal for the whole family. You'll love this salad so much, you'll always want to make extra fried chicken.

Ingredients:

• 6 chilled pieces of fried chicken
• 2 stalks celery, finely chopped
• 2 green onions, thinly sliced
• 1 medium pickled cucumber, finely chopped + 1/3 cup + 2 tablespoons brine
• 0.5 cup mayonnaise
• 1/4 cup sour milk or kefir
• 1 tbsp. yellow mustard
• Hot sauce, to taste
• Potato buns, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, pickled cucumber, celery, sour milk, kefir, mayonnaise

We recommend

Preparation:

Step 1
• Remove the chicken bones. Cut the meat and browned skin into small pieces (you'll get about 6 cups). Set aside 1 tablespoon each of celery, green onions, and pickled cucumber.
Step 2
• In a large bowl, combine the mayonnaise, brine, sour milk, yellow mustard, and a few drops of hot sauce. Add the remaining celery, green onions, and pickle.
Step 3
• Add the shredded chicken to the bowl and gently toss to coat with the sauce. Season with salt and pepper to taste. Transfer to a large serving bowl and top with the reserved celery, green onions, and cucumbers. Serve the salad on potato buns, drizzling with hot sauce to taste.

Votes: 1