We are coming to the end of this year’s March Madness! With just a couple rounds left, your team may or may not still be in the tournament, but that doesn’t mean you can’t still enjoy the games and the parties!
When you grow up in Kentucky, there is no way around the frenzy of March Madness! We don’t have professional basketball teams and so our energy all goes into cheering for our college teams.
Fortunately, as a state, we have a lot of talent on the court—both male and female teams. This means that no matter which team is your favorite, there is a good chance you will get to see them in at least a few of the championship games.
The get-togethers that surround March Madness are many and always fun!
Typically, they are pot luck, and although the game is the main attraction, the spread of food plays a close second.
I love a recipe that takes no time, but is packed with flavor. That’s exactly what this recipe brings.
I use store-bought fried chicken because it makes for delicious chicken salad, but also cuts down the preparation time.
This is also a great recipe for using leftover fried chicken.
Every time you have a piece or two, strip the meat and place it in a gallon-size zipper bag and freeze.
When the bag is full you are ready to make this recipe!
I have also made this recipe using plant-based fried chicken and it works wonderfully. Just prepare the meat substitute according to the package directions. Replace the four cups of fried chicken with four cups of vegetarian fried chicken and continue with all other ingredients and instructions.
I will often make both so that everyone at the party has something to enjoy!
The dressing is what makes this recipe so good. I am pretty sure you could serve this dressing on cardboard and it would still taste good.
It’s creamy and zippy, with freshness from the herbs and crunch from the veggies.
I am particularly fond of the corn. It is just the right amount of sweetness and compliments the fried chicken.
And when the breading of the fried chicken soaks up the dressing, it is just the right amount of moisture for quick and easy sandwich assembly.
Now that I have this slam dunk recipe ready to go, it’s time to go watch some basketball!
Fried Chicken Salad Sliders
makes: 12 sliders
- ¾ cup mayonnaise
- ½ cup buttermilk
- ¼ cup whole-grain mustard
- ½ teaspoon cayenne
- Juice of half a lemon
- 4 cups cold fried chicken, cut into large dice (5 to 8 pieces, breasts and thighs)
- 3 stalks celery, diced
- 2 ears of corn, kernels removed
- 3 green onions, sliced
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped thyme
- Kosher salt
- Freshly ground black pepper
- 12 butter buns, split
- In a large bowl, whisk together the mayonnaise, buttermilk, mustard, cayenne and lemon juice.
- Then add the chicken, celery, corn, green onions, parsley, and thyme and toss to coat in the dressing.
- Season with salt and pepper, then let the chicken salad hang out for at least 10 minutes to allow the flavors to marry. The longer it sits, the better—up to overnight.
- To serve, divide evenly among the buns.