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AIRBORNE GOURMET Carolina Chicken Salad
Carolina Chicken Salad
Recipes BY Chef David Sears
Summer blazing, so here is an easy chicken salad recipe that will work on sandwiches and salads. You can also use rotisserie chicken. This is a basic recipe so add carrots, grapes and nuts, or whatever you want to it.
- 2 lbs. Chicken breast or 4 cups cooked chicken (skip steps 1-3 if using cooked chicken)
- 1 tbs each of peppercorns & salt
- 1 bay leaf
- 1 cup of celery finely chopped
- 2 tbs Dijon mustard
- 1 tbs Cajun seasoning
- 1/2 cup sweet relish
- 1/4 cup finely diced red onion
- 3/4 mayo
- salt & pepper to taste
- chopped green onions (optional)
Method: Cover chicken in a pot with water, add peppercorns, salt, and bay leaf, and poach gently for 15 to 20 minutes until cooked. Do not overcook. remove chicken, cool, and shred finely making 4 cups. Place chicken in a bowl and add celery, mustard, Cajun seasoning and relish and mix. Add mayo and mix well. Add salt and pepper to taste. (You can add more mayo/mustard if needed) Place in fridge for several hours. Add green onions if desired and serve! ~ Sláinte
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