Recipe: Perfect Patrick’s Leftover Fried Chicken Salad

Patrick’s Leftover Fried Chicken Salad.

You can have Patrick’s Leftover Fried Chicken Salad using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Patrick’s Leftover Fried Chicken Salad

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

Patrick’s Leftover Fried Chicken Salad step by step

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!.