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
¾ cuproughly chopped sweet pickles (I prefer Mt. Olive Sweet Heat Bread and Butter)
4cupsroughly chopped iceberg lettuce
2-3stalkscelery,diced (about 3/4 cup)
2-3green onions (white and green parts), finely chopped
½teaspoonblack pepper
a fewdasheshot sauce, optional
28-counttop split dog rolls
garnish with fresh snipped chives,optional
Instructions
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!
Notes
*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.