Spicy Fried Chicken Pasta Salad

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Spicy Fried Chicken Pasta Salad is our adaptation from an amazing cookbook, The Encyclopedia of Cajun and Creole Cuisine by Chef John D. Folse, CEC, AAC. We were gifted this beautiful book from my mother-in-law, who had actually picked it up while down in Louisiana during a missions trip to rebuild after Hurricane Katrina.

We’ve made many recipes from this book over the years, but when we came across this one, all I could think of was how wonderful it would be with Culver’s Buffalo Chicken Tenders. So we first set out to find Creole Mustard — which we didn’t currently have on hand but now always keep a backup bottle at the ready. Then we headed out to Culver’s to make this dream come true. Needless to say, it didn’t disappoint and has been a family favorite ever since.

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Ingredients

• 3–4 Spicy Chicken Tenders (we prefer Culver’s), chopped
• 1 box Rotini Pasta, cooked and cooled
• ½ cup sweet pickle relish
• Salt and pepper to taste
• ½ tsp red wine vinegar
• 1 cup mayo
• 1 Tbsp Creole Mustard
• ¼ cup onion, minced
• ¼ cup celery, minced
• 1 tsp garlic, minced
• ¼ cup red bell pepper, minced
• ¼ cup green bell pepper, minced
• ¼ cup green onions, minced

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Instructions

Step 1: Cook, drain, and cool one box of Rotini Pasta. Cooling the pasta fully before mixing is important — it keeps the mayo-based dressing from getting greasy and ensures the whole salad stays creamy and cohesive.

Step 2: Mix together all remaining ingredients except the spicy chicken tenders.

Step 3: Toss everything together, coating the pasta and chicken tenders fully.

Step 4: Store in the refrigerator for up to a week.

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Tips

Creole Mustard is worth tracking down. It is not the same as yellow mustard or even Dijon — it is coarse-ground, slightly spicy, and has a vinegary depth that makes this dressing taste distinctly Southern. We link to a reliable option above and now always keep a backup bottle on hand, because running out mid-recipe is not a position we want to be in again.

Make it ahead. This pasta salad tastes even better after a few hours in the refrigerator when all the flavors have had time to meld together. Make it in the morning for an evening dinner or potluck and it will be at its best.

Chop the chicken just before tossing. Freshly chopped chicken tenders hold their texture better than chicken that has been sitting cut for a while. If you are making this in advance, you can keep the chicken separate and toss it in right before serving to keep that contrast of crispy chicken against the creamy pasta.

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If You Enjoyed This Recipe, You Should Try…

If bold, satisfying pasta dishes are your thing, these are the recipes from our kitchen that belong in your regular rotation alongside this one:

Sweet Wisconsin Pasta Salad — Our other beloved cold pasta salad, and a staple at every cookout and potluck we have hosted. Where this one is spicy and Cajun-inspired, the Wisconsin Pasta Salad is sweet, tangy, and loaded with colorful vegetables. Make both and let people pick their favorite.

Cold Ham and Orzo Salad — Another make-ahead cold pasta salad that works as a standalone meal or a perfect potluck side. Creamy, simple, and always the first bowl to empty.

Buffalo Chicken Quinoa Salad — If it’s the spicy chicken that won you over in this recipe, you are going to love this one. Buffalo-sauced chicken, quinoa, broccoli, and blue cheese — bold flavors, high protein, and it keeps well in the fridge for several days.

Chorizo Pasta — A rich, savory Italian-style pasta that Nathan has been perfecting for years. The technique and good ingredients are what make this one shine — and the chorizo is non-negotiable.

Chickpea Feta Salad — For when you want something lighter alongside the pasta salad spread. High protein, Mediterranean-inspired, and ready in ten minutes.

Spicy Marinated Cucumbers — A tangy, sesame-spiced cucumber salad that makes a wonderful fresh contrast alongside a creamy pasta salad at any potluck or cookout table.

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— Jenna