Creamy Fried Chicken Salad Rolls

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Servings: 2

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

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)

Directions

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