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.
Ingredients
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6 cups fried chicken*
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¾ cup mayonnaise
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3 tablespoons sweet pickle juice
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¾ cup roughly chopped sweet pickle chips (we used Mt. Olive Sweet Heat Bread & Butter)
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4 cups iceberg lettuce, roughly chopped
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2–3 stalks celery, diced (about ¾ cup)
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2–3 green onions, dark and green parts,finely chopped
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½ teaspoon black pepper
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Hot sauce, a few shakes (optional)
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2 packages (8-count) top split rolls
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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.
Directions
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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.
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When ready to serve or pack your picnic, stuff salad into rolls and keep safely cooled.
