Cajun Chicken Salad

A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice.

While this recipe calls for poaching raw chicken breasts, you could easily just use leftover cooked chicken.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6.

Ingredients

  • 1 pound skinless, boneless chicken breasts
  • 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, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped green onion
  • Tabasco or other hot sauce to taste

Method

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

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

3 Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.

Serve over butter lettuce or between two pieces of bread for a sandwich.

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

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Comments

  1. Lyle

    Instead of boiling your chicken, What I do is; season the chicken with herbs & spices, use less salt than put the chicken in pan on the lowest rack in oven an turn the broiler on, cook both sides till done. Also use chicken thighs adds great flavor. I cook chicken like this all the time its so quick & good. Deo Vindice

  2. Kevsky

    Where mustard is called for, is this prepared mustard (creole or yellow), or is this ground mustard seed?

    Prepared mustard. We used Dijon. ~Elise

  3. Eric

    This struck me just right this morning, and I’ll happily enjoy it for lunch all week. The flavors work great together, and I love having a chicken salad that is neither curried, nor fully traditional. Judging from the freshly-made taste, this will be fantastic tomorrow.

    Thanks for the inspiration!

  4. Emily

    Oh my! My stomach is growling already! I’ve made a simple cajun chicken salad with mayo and creole seasoning for years, but this definitely looks like the perfect way to dress it up. Can’t wait to try it!

  5. Dee

    Thank you for the recipe. Turned out delicious and I used it as a sandwich filling n the kids loved it too! A simple to do n yet great on taste!!!

  6. Dana

    Made this tonight for dinner! I used only about half the mayo, I pan-cooked the chicken instead of poaching it, and I added a little bit of diced jalapeno for heat. It’s delicious and easy and super filling – and it left my roommates pretty jealous of my dinner. Thanks for the post!

  7. Kathy

    This looks delicious! Looking for something different to do with the other half of a chicken I was planning on doing something with tonight; looking for two totally different meals from one chicken – husband not a fan of leftovers. Poaching was one option, now, the other! Thank you!