Fried Chicken Salad Sandwiches

This recipe creates delicious fried chicken salad sandwiches. Diced cold fried chicken is mixed with a tangy, creamy dressing made with buttermilk, mustard, and seasonings, along with fresh celery, parsley, and green onions for crunch and flavor. After resting to meld the flavors, the salad is served in flaky croissants.

Print Recipe

Cook Time 15

Total Time 45

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1987.8 kcal

Equipment

1 Large Mixing Bowl
1 Whisk
1 Knife
1 Cutting Board
1 Measuring Cups and Spoons

Ingredients

Main

3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup whole-grain mustard
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon cayenne
Juice of 1/2 lemon
4 cups cold fried chicken cut into large dice (5 to 8 pieces breasts and thighs)
1/4 cup chopped fresh parsley
3 stalks celery diced
3 green onions sliced
Kosher salt and freshly ground black pepper
4 croissants split

Instructions

In a large bowl, whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon juice. Add the chicken, parsley, celery and green onions, and toss to coat in the dressing. Season with salt and pepper. Let the chicken salad hang out for 30 minutes or so to allow the flavors to marry. Divide evenly among the croissants. Serve.

Notes

Using cold fried chicken is essential; warm chicken will result in a greasy, unpleasant texture. The resting time allows the flavors from the dressing, herbs, and vegetables to infuse into the chicken. Consider toasting the croissants lightly for added texture and warmth before filling. For variations, a pinch of smoked paprika or a dash of hot sauce can add complexity to the dressing. Ensure chicken is diced evenly for consistent texture in every bite.