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Creole Chicken Salad
This chicken salad recipe is great to make with leftover chicken. The dressing makes it special.
Servings: 4 people
- 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.
Serving: 1serving | Calories: 329kcal | Carbohydrates: 5g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 255mg | Potassium: 287mg | Fiber: 1g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg