Delicious Chicken Salad Sandwiches from Leftover Chicken
Easy Chicken Salad Sandwiches Using Leftover Chicken
Do you always have leftover fried chicken after ordering a two-piece meal? This recipe shows you how to transform your leftover fried chicken into a hearty and delicious chicken salad sandwich. The combination of savory, sweet, and slightly spicy chicken with fresh, crisp vegetables makes for a simple yet satisfying meal or brunch. Don’t let your leftover chicken go to waste – give it a delicious new life!
Ingredients- 6 pieces leftover fried chicken
- 1 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp hot sauce
- 3 Tbsp ketchup
- 1 Tbsp corn syrup (or other liquid sweetener)
- Pinch of black pepper
- 3 handfuls shredded cabbage (thinly julienned)
- 3 Tbsp mayonnaise
- 1 Tbsp whole grain mustard (or Dijon mustard)
- 1/2 Tbsp corn syrup (or other liquid sweetener)
- 5 mini brioche buns (or similar rolls)
Cooking Instructions
Step 1
First, prepare the shredded cabbage for the salad. Using a mandoline or a sharp knife, thinly julienne the cabbage. This will give it a wonderfully crisp texture. Soak the julienned cabbage in cold water for about 10 minutes to enhance its crispness. Afterward, drain it thoroughly in a colander or use a salad spinner to remove as much moisture as possible. Excess water can make the salad soggy, so ensure it’s well-drained.
Step 2
Next, prepare the chicken. Select 6 pieces of leftover fried chicken that have plenty of meat. Carefully debone the chicken pieces and shred or cut the meat into bite-sized pieces.
Step 3
Now it’s time to season the chicken. Heat 1 Tbsp of cooking oil in a skillet over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Sautéing the garlic first will add a wonderful depth of flavor.
Step 4
Once the garlic is fragrant, add the deboned chicken pieces to the skillet. Stir-fry briefly to coat the chicken with the garlic-infused oil.
Step 5
Add 1 Tbsp of hot sauce, 3 Tbsp of ketchup, 1 Tbsp of corn syrup, and a pinch of black pepper to the skillet. Stir well to ensure the chicken is evenly coated with the sauce. Continue to cook for 1-2 minutes until the sauce thickens slightly and coats the chicken nicely.
Step 6
In a separate bowl, combine the drained shredded cabbage. Add 3 Tbsp of mayonnaise, 1 Tbsp of whole grain mustard (or Dijon mustard), and 1/2 Tbsp of corn syrup. Gently toss the ingredients together using a fork or spatula until everything is well combined. Be careful not to mash the cabbage.
Step 7
Time to assemble the sandwiches! Take your 5 mini brioche buns and carefully slice them in half horizontally. Spoon a generous amount of the cabbage salad onto the bottom half of each bun. This layer acts as a barrier to prevent the bun from getting soggy from the chicken.
Step 8
On top of the cabbage salad, arrange the saucy chicken pieces. You can adjust the amount of chicken to your preference.
Step 9
Finally, for an extra touch, you can add pickles or other optional vegetables like finely diced tomatoes or onions, according to your taste. Place the top half of the bun on top. Enjoy your delicious and resourceful chicken salad sandwiches made from leftover chicken!
