Maïtés Leftover Chicken Salad Recipes

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EASY LEFTOVER ROTISSERIE CHICKEN SALAD



Easy Leftover Rotisserie Chicken Salad image

Sweet and tangy twist on chicken salad.

Provided by RANDRUSH

Categories     Salad

Time 1h15m

Yield 6

Number Of Ingredients 10

8 ounces shredded rotisserie chicken
½ cup chopped pecans
1 apple, cored and chopped
10 seedless green grapes, quartered
1 cup mayonnaise
1 tablespoon low-fat vanilla yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
  • Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 7.7 g, Cholesterol 42.1 mg, Fat 38.6 g, Fiber 1.5 g, Protein 11.6 g, SaturatedFat 5.7 g, Sodium 280.3 mg, Sugar 4.9 g

FRIED CHICKEN SALAD



Fried Chicken Salad image

You'll make it your business to have leftover fried chicken, just so you can make this creamy and tangy salad the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

6 pieces cold fried chicken
2 stalks celery, finely chopped
2 scallions, thinly sliced
1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon yellow mustard
Hot sauce, for seasoning
Kosher salt
Potato rolls, for serving

Steps:

  • Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
  • Set aside 1 tablespoon each of the celery, scallions and pickle.
  • Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
  • Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.

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