Creamy Fried Chicken Salad Rolls


Summertime… and the living is easy.  Or should be. These Creamy Fried Chicken Salad Rolls are “everybody friendly” for summer gatherings in the backyard, at the pool or a beach picnic.

Unless you’d rather fry your own chicken, these rolls are “no cook” and just need a few minutes to throw together and chill for stuffing.  Just be sure to keep safely cooled in transport and serving.  Nobody’s got time for unsafe food belly aches!

I hope you will make n’take some of my Creamy Fried Chicken Salad Rolls this summer… or just make a batch to have on hand to grab from your fridge to enjoy alongside fresh summer tomatoes and ear of sweet corn… yummmmmm!

This recipe created for and published in Carolina Country Magazine July 2023© (copyrighted)
Propping/styling and photography  by
Wendy Perry Carolina Country Magazine Contributing Recipes Editor

Credentials @ LinkedIn

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Creamy Fried Chicken Salad Rolls

What’s a southern picnic without fried chicken?  Or chicken salad?  I’ve combined the two and offer you these stuffed rolls to make and take with our time-saving tip. The salad can be a bit messy, and although you can serve on mini rolls as sliders, I like stuffing into top-split dog rolls so the goodness doesn’t fall out!   
Course: Fun Food!, Picnic, Salad, Supper
Cuisine: American, Kid-Friendly, No Cook, Southern, Summer Food, Tailgating
Keyword: chicken salad, fried chicken, picnic food, sandwiches
Servings: 16 rolls
Author: Wendy Perry


  • 6 cups fried chicken*
  • ¾ cup mayonnaise (Duke's)
  • 3 tablespoons sweet pickle juice
  • ¾ cup roughly chopped sweet pickles (I prefer Mt. Olive Sweet Heat Bread and Butter)
  • 4 cups roughly chopped iceberg lettuce
  • 2-3 stalks celery, diced (about 3/4 cup)
  • 2-3 green onions (white and green parts), finely chopped
  • ½ teaspoon black pepper
  • a few dashes hot sauce, optional
  • 2 8-count top split dog rolls
  • garnish with fresh snipped chives, optional


  • 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!


*You can fry your own chicken, but I save time and get from a local restaurant. (For this recipe, I used NC’s Bojangles 4 pieces dark meat fried chicken and 6 tenders, including skin.) You can also use prepared frozen cooked tenders.


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