Creole Chicken Salad
Whoa!
The Creole Chicken Salad was one fiery and filling (mostly because my taste buds couldn’t take much more) dinner.
I loved it. The salad is definitely a main dish and could serve about four people. I recommend icy drinks and cool, fresh fruit as sides.
The recipe was simple, fool-proof and fast — it took about 30-some minutes to whip up.
This salad is a great way to jump (like fire is coming out of your mouth and smoke out your nose) out of a boring dinner slump. The chicken has a kick, the homemade dressing is tangy sweet and the crisp greens are refreshing. A great mix.
I give it four out of five stars
Give it a try — if you dare.
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Creole Chicken Salad
Ingredients:
2 small heads Boston lettuce, torn into pieces
6 plum tomatoes, sliced
2 small onions, sliced
4 teaspoons cayenne
3 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt substitute
4 boneless chicken breast halves, skin removed
Louisiana Dressing
Ingredients:
1/2 cup Dijon mustard
3 tablespoons olive oil
4 tablespoons dry white wine
2 tablespoons honey
sweetener equivalent to 2 tablespoons of sugar
salt and ground pepper to taste
Directions
Toss together lettuce, tomatoes and onions in a large bowl; set aside. Mix spices in small bowl. Season both sides of chicken breasts with spice mixture. Broil or grill chicken five minutes per side until cooked throughout. Cool and cut into one-inch pieces and add to salad. Pour dressing over all and toss.
1 Comment
debbie writes:
Whoa, this was hot but good! We had chilled fruit to eat along with this to cool our mouths down. It would be hard to eat it without the fruit. Thanks for the recipe.
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