Got leftover fried chicken? Chop it up and put it to work in this insanely tasty chicken salad. Make it once, and you'll find yourself going out to buy fried chicken specifically to make it again. While it might seem a little weird to coat fried chicken in mayo—trust us, it's a revelation. The fried chicken provides an insane depth of rich flavor, not to mention, all of the salt your salad will probably need. And keep in mind that this fast and easy chicken salad is completely adaptable based on your tastes and what you have on hand. Not a curry fan? No problem, this chicken salad will be just as delicious without the curry powder. Don't have an apple in the crisper? You could always substitute grapes in for the apple. Have a smaller amount of fried chicken on hand? Not a problem, scale the recipe to work with what you have. Serve sandwiched between slices of whole-grain bread or on a bed of lettuce.
3 cups chopped fried chicken (about 3 large chicken breast tenders)
1 cup pecan halves, lightly toasted and coarsely chopped
1 cup diced Granny Smith apple (about 1/2 large apple)
3/4 cup finely chopped celery
2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon curry powder
11/2 teaspoons sugar
black pepper, to taste
How to Make It
Combine chicken, pecans, apple, and celery in a large bowl; toss to combine. Stir in mayonnaise. Stir in lemon juice, curry, sugar, and black pepper to taste.
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