Cajun Chicken Salad
Ingredients
- 1 pound skinless, boneless chicken breasts
- Salt
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon cider vinegar
- 2 teaspoons paprika
- 1 teaspoon Creole seasoning
- 1 teaspoon prepared horseradish
- 2 large hard-boiled eggs
- 1/2 cup celery
- 1/2 cup green pepper
- 1/4 cup green onion
- Tabascoto taste Tabasco
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Instructions
- Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Return to a simmer, then turn off the heat, and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.
- In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion.
- Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.,Serve over butter lettuce or between two pieces of bread for a sandwich.,*The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original