- 6 pieces cold, spicy fried chicken
- 1 tsp garlic, chopped
- 6 cups cooked rotini pasta
- 1/4 cup red bell peppers, minced
- 6 boiled eggs, yolks separated
- 1/4 cup green bell peppers, minced
- 1 cup mayonnaise
- 1/4 cup sliced green onions
- 1 tbsp Creole mustard
- 1/2 cup sweet pickle relish
- 1/4 cup (each) onions, minced; celery minced
- salt and pepper to taste
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.