For the BOYS!
This has been one crazy week. Since relocating back to the west coast, let’s just say we haven’t been short on visitors. Being that I am the favorite aunt…lol…don’t tell my other sisters, a few of my nephews came to visit me for a few weeks.
We’re talking about big, teen boys who love to eat. I thought Baby Girl had high demands of 3 square meals and 2 snacks a day. These boys expect to eat all day and they want “man food!” They said, auntie we don’t want any salads…yes, everyone knows how much I love my salads…
This leaves me to making fried chicken, which all the boys wanted. I fried so much chicken yesterday, I most likely will not be frying chicken again until Christmas. I made a big ole’ southern Sunday dinner yesterday.
We had fried chicken, brown butter mac and cheese, from scratch yeast rolls and I topped that off with my Lemon Glazed Southern Tea Cakes. I am here to inform you that the boys ate…and ate…and ate….some more.
They ate so much food, I am shocked I even had leftover chicken to make this pasta salad.
I took some fried chicken, cut it into chunks, try to keep the chicken skin attached. Boiled some eggs, mashed the eggs up with mayo, a bunch of spices, some veggies and tossed in some pasta and folded in the fried chicken chunks.
Don’t forget to rinse the pasta in cold water.
The dish is that simple. If you don’t have leftover fried chicken, you can always make a quick run to your favorite chicken spot.
Yes, this dish is fantastic. I would say it’s perfect for a pot luck or picnic. The boys really loved it, so much, it’s all gone. I am lucky I tasted it before I told them to come eat, because that was all I got was a small taste. I turned around they had disappeared and the bowl was empty!
Fried Chicken Pasta Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
8 pieces of leftover fried chicken or 4 cups cubed fried chicken
5 eggs boiled
1 cup hellmann’s mayonnaise
1 lb rotini pasta, cooked according to package directions
2 tablespoons relish
1 tablespoon creole mustard, or brown mustard
1/2 bell pepper, minced
1/2 small white onion, minced
1 stalk celery diced
3 stalks green onions, minced
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
pinch of cayenne pepper (optional)
extra virgin olive oil to toss cooked pasta in
Bring a large pot of salted water to boil. Add pasta and cook for about 7 minutes, drain, rinse, drain again and toss in olive oil to prevent sticking, set aside.
Add eggs to a medium pot, cover with water, bring to a boil, cover with lid, turn off heat, allow eggs to steam for about 15-17 minutes. Drain eggs, mash.