Creamy Fried Chicken Salad Rolls - Carolina Country

Creamy Fried Chicken Salad Rolls

5.0/5 rating 1 vote
Creamy Fried Chicken Salad Rolls

What’s a Southern picnic without fried chicken? Or chicken salad? We’ve combined the two in these stuffed rolls! The salad can be a bit messy, so we stuffed it into top-split hot dog rolls so the goodness doesn’t fall out.


  • 6 cups fried chicken*

  • ¾ cup mayonnaise

  • 3 tablespoons sweet pickle juice

  • ¾ cup roughly chopped sweet pickle chips (we used Mt. Olive Sweet Heat Bread & Butter)

  • 4 cups iceberg lettuce, roughly chopped

  • 2–3 stalks celery, diced (about ¾ cup)

  • 2–3 green onions, dark and green parts,finely chopped

  • ½ teaspoon black pepper

  • Hot sauce, a few shakes (optional)

  • 2 packages (8-count) top split rolls

  • Chives, snipped as a garnish (optional)

*You can fry your own chicken, but save time by getting it from a local restaurant. (We used Bojangles’ 4-piece dark meat fried chicken and 6 tenders, including skin.) You can also use prepared frozen cooked tenders.


  1. Chop up chicken into small pieces. In a separate bowl, combine remaining ingredients except rolls. Fold chicken into mixture. Refrigerate for at least 30 minutes.

  2. When ready to serve or pack your picnic, stuff salad into rolls and keep safely cooled.


Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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