This chicken salad is done Louisiana-style with remoulade, Tabasco sauce, and a little Cajun spice.
This little chicken salad went to the market.
This little chicken salad stayed home.
Elise Bauer
Or your belly if you decide to make this Cajun twist on theclassic chicken salad.
I love the spicy kick that the Cajun seasoning brings to the salad.
It makes for great leftovers and works well on lettuce or in a sandwich.
Elise Bauer
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.
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.
Serve over butter lettuce or between two pieces of bread for a sandwich.
*The resulting poaching liquid is a light, salted chicken broth.
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Links:
Remoulade Sauce- here on Simply Recipes
Cajun Fried Chicken- from Leite’s Culinaria
