COMMENT:
One of the greatest challenges faced when planning an outdoor patio
party is determining the accompaniments to the main dish and whether
they should be served hot or cold. Here in Bayou Country one characteristic
of our Cajun and Creole dishes is that most may be served either
way and still taste great! This treatment of leftover fried chicken
is sure to win praises when added as a main ingredient to an otherwise
simple pasta salad.
INGREDIENTS:
- 6 pieces cold, spicy fried chicken
- 6 cups cooked rotini pasta
- 6 boiled eggs, yolks separated
- 1 cup mayonnaise
- 1 tbsp Creole mustard
- 1/4 cup onions, minced
- 1/4 cup celery, minced
- 1 tsp garlic, chopped
- 1/4 cup red bell peppers, minced
- 1/4 cup green bell peppers, minced
- 1/4 cup sliced green onions
- 1/2 cup sweet pickle relish
- salt and pepper to taste
METHOD:
If you don't have leftover fried chicken, simply take a trip to
your favorite fried chicken fast food outlet and pick up 6 pieces
of their spicy version. Personally, I love Popeyes. Debone chicken
and cut into cubes, making sure that the skin is left intact. Set
aside until later. In a large mixing bowl, mash egg yolks well with
a fork, then add mayonnaise and Creole mustard, blending well into
the yolks. Finely dice egg whites and add to the mixture. Combine
all remaining ingredients except the chicken and pasta and mix well
until all seasonings are thoroughly coated with the mayonnaise sauce.
Add rotini pasta blending well into the mixture, then gently toss
in the cold fried chicken cubes. Season to taste using salt and
pepper. Place on a large serving platter and garnish with boiled
eggs, or you may wish to surround the pasta with additional whole
pieces of hot fried chicken. NOTE: Since the mayonnaise sauce is
a typical blend for potato salad, you may wish to add your own special
seasoning blend to personalize the dish. The most important flavor
aspect here is the seasoning applied to the chicken prior to frying.
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