ETL: Tony Chachere's Ceole Chicken Salad
Bob and Kaci chat with Chef Gaye Sandoz, Corporate Chef for Tony Chachere's Creole Foods.
Creole Chicken Salad
3 green onions, roughly chopped
1 stalk celery, roughly chopped
½ bell pepper, roughly chopped
6 pickled jalapeno slices (if desired)
8 hard boiled eggs, peeled
3 cups cooked chicken
1 (14 oz.) bottle Tony Chachere's Creole Sandwich Sauce
Tony Chachere's Creole Seasoning, if desired
In a food processor, finely chop first four ingredients. Place in a large bowl. Separate egg yolks and whites, pulse egg yolks finely and add to vegetable mixture. Repeat with egg whites. Rough chop chicken in food processor and add to the bowl. Add sandwich sauce and combine all ingredients. Taste for seasoning level, if desired add more Tony Chachere's Creole Seasoning to taste.
Call 888-827-3653 (888/8CREOLE) to get "The Basics of Creole Cooking" for free.