Fried Chicken Salad

Fried chicken: so delicious and so forbidden….when I was young, my sister and I loved rolling up our sleeves and helping dad coat the chicken drumsticks in flour and egg so he could drop them into the pot of hot oil. We loved fried chicken night. And at some point, we stopped having fried chicken night. It was a while before I understood that my parents realized that eating fried chicken on a regular basis wasn’t exactly heart-friendly. Oh, but it was so delicious. And so I have brought it back into my life, albeit sparingly, and in conjunction with salad…to give it the semblance of health. (This semblance may be negated by the use of mayonnaise…) However, I use local free-range chicken, local celery, and salad greens from my backyard…so that has to count for something, right?

 

Ingredients – Sauce:

  • 1/2 cup mayo
  • 1 t sugar
  • 1 t vinegar
  • salt and pepper to taste…

Other ingredients:

  • cooled fried chicken
  • 1 T of finely chopped onion
  • 1 celery, finely chopped
  • 1 tsp celery seed
  • 1 tsp celery salt
  • 5-6 red grapes cut into chunks (or 1/4 cup dried cranberries)
  • 1/4 cup sliced almonds

Preparation:

  1. Mix up the sauce and add more sugar and or vinegar and/or salt and pepper to taste….play with it till you like it…i prefer more vinegar.
  2. Chop your chicken into small chunks and mix with the other ingredients and stir in the sauce till desired consistency. Some like it soupy, some like it dry.
  3. Serve on a bed of freshly picked salad greens. I like to include a lot more mustard greens than usual to give the chicken salad an extra “bite.”
Thanks to my friend Tim for originally sharing this recipe with me.