CREOLE CHICKEN SALAD WITH PECANS

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We’ve tossed together pantry staples found in Louisiana kitchens across the state to create a light, quick and easy chicken salad. It’s crunchy, sweet and tangy, and has just the right amount of spice. No will even notice you substituted yogurt for mayo!

YIELD 8 SERVINGS
ZEST FACTOR MILD
PREP TIME 15 MINUTES
COOK TIME NONE

1 (3-POUND)

1 (3-POUND) ROTISSERIE CHICKEN, SHREDDED
½ CUP DICED CELERY
½ CUP DICED RED ONIONS
¾ CUP CHOPPED PECANS
1 CUP GREEN GRAPES, HALVED
½ CUP PLAIN GREEK YOGURT
¼ CUP CREOLE MUSTARD
1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE
1 TEASPOON CAJUN SPICE
1 TEASPOON CAYENNE POWDER
ROMAINE LEAVES OR ROLLS FOR SERVING

In a large bowl, combine the first 8 ingredients. Serve on a bed of romaine or as a sandwich.


Get more recipes like this in our February 2015 issue, available in print and through Magzter!

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