Fried Chicken Salad
Taking a twist on a common comfort food dish. This isn’t a fried chicken sandwich this is a fried chicken salad sandwich. The flavors between the chicken, sauces, and the added veggies will satisfy your customers this fall.
INGREDIENTS
- 3/4 cup mayonnaise – SGC# 123325
- 1/2 cup buttermilk – SGC# 194563
- 1/4 cup stone ground mustard – SGC# 910647
- 1 1/2 tsp Fried Chicken Season – SGC# 061253
- Juice of 1/2 lemon – SGC# 082180
- 3 cups cold fried chicken, cut into large dice (5 to 8 pieces breasts and thighs) – SGC# 214761
- 1/4 cup chopped fresh parsley – SGC# 193135
- 3 stalks celery, diced – SGC# 192290
- 3 green onions, sliced – SGC# 192014
- Kosher salt and freshly ground black pepper – SGC# 052100; 191565
- 2 each Red Leaf Lettuce – SGC# 191486
- 4 each Tomato Slices – SGC# 191957
- 2 each croissant, split – SGC# 207249
INSTRUCTIONS
1. In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Fried Chicken seasoning, lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry.
2. Served on Croissants with Lettuce and Tomatoes
