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|Creole Chicken Salad|
Great to make if you have leftover chicken. Dressing makes it special.
I had the breast left over and the remains were taking up a lot of space in the fridge and I need space here!!
Always loved chicken salad, but wanted to try a different type of dressing, but I wanted the dressing to be mayonnaise based since I am a nut for mayonnaise.
Because the chicken had a nice light thyme flavor, I figured my creole seasoning mix would be just the right addition for the best flavor. I wasn’t wrong!! This is great!!
You might even want to call this “healthy” too. Especially if you use low-fat mayo. The addition of the quick oats not only makes this creamy as can be, it also adds fibre to the salad. Use this same trick in tuna salad too. It gives extra creaminess, but if you use the cheaper light tuna, it cuts WAY down on the fishy taste. You’ll think you used solid-white albacore. I’ve been doing this for YEARS now because I like the texture so much–more than the health benefit (I’m not really all into that anyway, but I know a lot of people are!)
Keep this recipe in mind for those Thanksgiving leftovers too. Turkey certainly can be substituted for the chicken.
Creole Chicken Salad
- 2 cups diced cooked chicken white meat preferred
- 2 ribs celery sliced
- 1 small onion diced
- 1 tsp paprika
- 1/4 cup quick-cooking oats
- 3 tbsp warm water
- 1/2 cup mayonnaise low fat is fine
- 1-2 tsp Creole Seasoning Blend
- 1-2 tbsp water
- In a small bowl, combine the quick cooking oats and 3 tbsp warm water. Stir; set aside.
- For the dressing, mix the mayonnaise, creole seasoning blend and 1 tbsp water. Add the oats mixture and stir to combine. Taste and determine if you want more creole seasoning; add if you do. Dressing should be the consistency of a thick, pourable dressing, i.e. a good-quality ranch dressing like Marie's. If it is too thick, add the additional 1 tbsp of water.
- In a large bowl, combine the chicken, celery and onion. Mix well. Add the amount of dressing you desire; mix. Correct any seasoning at this point. If you need salt, add at this time.
- Cover and chill for about 30 minutes. Sprinkle with paprika immediately before serving.
- Serve with crackers or melba toast for an appetizer, otherwise on hard rolls for sandwiches. Should serve 8 as appetizer, 4 for sandwiches.
|Creole Chicken Salad|
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