Leftover Fried Chicken Salad
Leftover fried chicken salad gives yesterday’s crispy chicken a fresh second act instead of sending it back to the microwave. Crunchy cabbage and kale, juicy tomatoes, creamy Fontina, and golden brioche croutons bring plenty of contrast to every bite. The tangy sesame vinaigrette pulls the whole thing together without making the chicken feel heavy.
Why This Recipe Works
Leftover fried chicken brings a crisp, savory bite to a fresh salad of crunchy cabbage, tender kale, juicy tomatoes, and creamy Fontina. Add golden brioche croutons and a tangy sesame vinaigrette, and a few pieces of leftover chicken become a satisfying meal with plenty of texture.
Recipe Details
| Detail | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
What You’ll Need
| Ingredient | Amount |
|---|---|
| Leftover fried chicken | 12 ounces, about 3 cups, sliced |
| Shredded cabbage | 2 cups |
| Shredded kale | 2 cups |
| Cherry tomatoes | ½ cup, halved |
| Fontina cheese | ½ cup, cubed |
| Brioche bread | ½ loaf, torn into bite-size pieces |
| Olive oil | 3 tablespoons |
| Unsalted butter | 3 tablespoons, melted |
| Garlic | 4 cloves, chopped |
| Kosher salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
| Peanut oil | ¾ cup |
| Rice vinegar | ¼ cup |
| Sesame oil | ½ teaspoon |
| Lemon | 1, juiced |
| Honey | 2 teaspoons |
| Dijon mustard | 1 teaspoon |
| Worcestershire sauce | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Garlic | 2 cloves, minced |
Reheating Tip
Reheating is optional because the salad works especially well with chilled or room-temperature leftover fried chicken. If you want it warm, heat the chicken gently in a 350°F oven until warmed through, then add it to the salad just before serving.
How to Make Leftover Fried Chicken Salad
Step 1: Make the brioche croutons
Preheat the oven to 350°F. Tear the brioche into medium bite-size pieces and spread them on a parchment-lined baking sheet.
Drizzle with the olive oil and melted butter. Sprinkle with chopped garlic, kosher salt, and black pepper, then toss well. Bake for 15 minutes, turning once if needed, until the croutons are golden and crisp. Let them cool while you prepare the salad.
Step 2: Prepare the chicken and salad base
Using a sharp chef’s knife, cut the leftover fried chicken into bite-size slices or pieces. Keep the crispy coating attached so it adds texture throughout the salad.
Next, add the shredded cabbage, kale, halved cherry tomatoes, and cubed Fontina to a large mixing bowl. A roomy bowl makes tossing the salad much easier without sending cabbage across the counter.
Step 3: Whisk the tangy dressing
In a small bowl, whisk together the peanut oil, rice vinegar, sesame oil, lemon juice, honey, Dijon mustard, Worcestershire sauce, soy sauce, minced garlic, and black pepper.
Whisk until the dressing looks evenly blended. Taste and adjust the seasoning if needed.
Step 4: Toss the salad
Add the sliced leftover fried chicken and cooled brioche croutons to the cabbage and kale mixture. Pour over enough dressing to coat everything lightly, then toss gently with salad tongs.
Serve right away so the vegetables stay crisp and the brioche croutons keep their crunch.
Conclusion
This leftover fried chicken salad turns a few pieces of cooked fried chicken into a colorful meal with crisp vegetables, creamy Fontina, crunchy brioche, and a sharp sesame dressing. It is a much more interesting second act than simply reheating the same chicken again.
