This is hands-down, by far the best chicken salad ever. It has everything you’ve ever dreamed of that should be in a chicken salad. From the ‘usual’ celery to creole mustard, to horseradish, this is nothing but delicious. I’m not usually even a fan of horseradish but it really, really works in Marguerite’s Creole chicken salad.
I brined a few bone-in chicken breasts using my usual technique, substituting a few tablespoons of creole seasoning for the oregano.I then roasted the chicken on my Big Easy oil-less fryer. The chicken, as always, came out perfectly tender and juicy, just right for Marguerite’s Creole chicken salad. You can of course substitute any cooked chicken you’d like.
This recipe comes from Marguerite at Cajun Delights, my favorite place for all thing Cajun, from food to music.
Marguerite’s Creole Chicken Salad
- 3 cups cooked chicken chopped or shredded
- 1/2 cup mayonnaise
- 1/4 cup Creole mustard I used Zatarain's Creole mustard
- 1/2 teaspoon prepared horseradish
- 1 small red onion diced
- 2 ribs celery diced
- 1 tablespoon sweet pickle relish
- 1 teaspoon Cajun seasoning or more, to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- kosher salt to taste
- 6 croissants halved horizontally
- 1/2 head green leaf lettuce
- 2 large tomatoes sliced
- Combine all ingredients except the bread, lettuce and tomatoes.
- Serve salad on croissants (warmed lightly if desired) topped with lettuce and tomatoes.
Nutritional values are approximate.