Fried Chicken Salad

I made a big Southern picnic dinner the other day for a party and had some of the fried chicken left over. I wanted something that would do for lunches as Sweetie was working all week at the school. I have never really liked most chicken salads I have come across-too sweet and too sloppy. I like the balance of sweet/tart/savory, AND I wanted to use up what was in the crisper. This salad fits the bill. Good and unusual. Don’t make too much at once as you want that fried skin to not get mushy. Three days max. But, man is this really good! Especially on a sandwich of really good multigrain bread with some mayo and leaf lettuce.

FRIED CHICKEN SALAD

2 fried chicken breasts chopped in 1″ squares (skin on)
1/2 C celery diced
1/2 a sweet/tart apple peeled and chopped and tossed in a little lemon juice
1/3 C red onion diced
1 1/2 T mayonnaise (I use unsweetened from Trader Joe’s) (If your used the regular mayo you may need to adjust the salt and vinegar)
1-2 T Dijon mustard
1-2 T white balsamic vinegar
1/3 C raisins plumped in warm water for 15 minutes and drained well
1/4 C scallions or garlic scapes diced
1/2 tsp dried tarragon or 1 tsp fresh tarragon
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 – 1 C gorgonzola cheese crumbled

Toss everything together, adjust seasonings. Refrigerate for at least an hour. Serve on a bed of green leaf lettuce or on a good multigrain bread for sandwiches.

Makes 4 servings

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