Best Ever Cajun Chicken Salad Recipe

This little chicken salad went to the marketplace. This little chicken salad stayed at home. This little chicken salad took a tour through Louisiana and ran off with some cheeky spicy remoulade sauce and who knows where they'll wind up?

In my belly. Or your belly if you choose making this Cajun twist on the timeless chicken salad. It's easy enough, you can generally prep the active ingredients as the chicken is poaching. I love the spicy kick that the Cajun flavoring brings to the salad. It makes for fantastic leftovers and works well on lettuce or in a sandwich. Delight in!

Cajun Chicken Salad Recipe

Ingredients

• 1 pound skinless, boneless chicken busts
• Salt
• 1/2 cup mayonnaise
• 2 Tbsp mustard
• 1 Tbsp cider vinegar
• 2 teaspoons paprika
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon prepared horseradish
• 2 hard-boiled eggs, sliced
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/4 cup sliced green onion
• Tabasco or other hot sauce to taste

Method

Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken busts into big (2 1/2- inch) chunks. When the water boils, add the chicken. Shut off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.

In a big bowl, mix the mayo, mustard, vinegar, paprika, Cajun flavoring and horseradish together. Mix in the eggs, celery, green pepper, green onion.

Using a slotted spoon, get rid of the chicken from the poaching water * and dice it. Mix it in with the staying components. Add salt and hot sauce to taste. Chill before serving.
Serve over butter lettuce or in between 2 pieces of bread for a sandwich.

* The resulting poaching liquid is a light, salted chicken broth. You can save it and put it into a cup and drink it as a light soup if you want.

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