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Kerrian’s Notebook, p. 84 “What’s for lunch? Creole Chicken Salad!”

 

 

 

It’s hot and humid and that means salad weather has arrived. But, I need more than a  lightweight veggie-only salad for lunch, so Sheila makes a great chicken salad with some real zip for us. We didn’t want to heat up the kitchen, so we picked up a cooked chicken from the grocery store. The deli counter sells garlic & herb, barbecue, and plain roasted chickens. We like the garlic & herb the best because the chicken already has a great flavor before we add any other ingredients. And, it can also work as a stand-alone roasted chicken for dinner.

 

As always, Sheila and I work as a team. She directs me toward the chopping board to make quick work of the veggies while she chunks the chicken. When all mixed together, the chicken salad can be served warm right away in a sandwich roll, or chilled for two hours in the refrigerator to be placed in the center of a salad platter later on. Depends on how hungry we are as to whether we can wait to eat, but we’ve had it both ways and liked it.

Creole Chicken Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 cups cooked chicken
  • 1/2 cup onions, finely chopped (preferably purple onions)
  • 1 cup tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell peppers, chopped
  • 1/2 cup yellow (or green) bell peppers, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (Hot Mexican)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne powder
  • 1 cup mayonnaise
Instructions
  1. Pull the meat off the cooked chicken while it’s still warm from the store.
  2. Then cube into 1 inch chunks and dump into a large bowl.
  3. Add onions, tomatoes, celery, yellow bell peppers, and red bell peppers, but do not mix.
  4. Add mayonnaise – still no mixing.
  5. Add garlic powder, chili powder, sea salt, black pepper, and cayenne powder.
  6. Time to mix it all together.
  7. Taste and adjust seasonings or other ingredients as desired.
  8. Serve on toasted roll while still warm.
  9. Chill the rest of the chicken salad for two hours if you can wait to serve it as part of a salad platter.
  10. The recipe gets spicier overnight, so keep that in mind if you are making it the day before an event.

*Photo by Patti Phillips

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