Festival Crunchy Chicken Salad Recipe

Remove meat from the breast bone, keeping skin intact, and cut into 3/4-inch cubes. This is very important, since the seasoning on the fried chicken adheres to the skin and will help to season the salad. Set aside. In a large mixing bowl, combine mayonnaise, orange juice, and heavy whipping cream. Using a wire whisk, whip until the dressing is well blended. Season to taste with salt, cracked black pepper and the hot sauce. Add all remaining ingredients except chicken, blending well into the dressing. Gently fold cubed chicken into the mixture. Once coated, adjust seasonings if necessary. Serve on fresh spinach or romaine lettuce leaves. Serves 6.