Creole Chicken Salad
Prep time
Total time
Recipe type: Entree
Serves: 4-6
  • 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
  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.
Recipe by Kerrian's Notebook at