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Chicken Salad Remoulade Recipe

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This recipe for Chicken Salad Remoulade is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Skinless, boneless chicken breast
1 32 oz. box chicken broth
1 lemon
1 1/2 c mayonnaise
3 tbsp. Creole mustard
2 tsp. paprika
1 tsp. celery salt
1 tsp. black pepper
1 tsp. hot sauce
1 small red onion, finely chopped
1 bell pepper, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
1 bunch green onions, chopped
Directions:
Directions:
Place chicken breast in a 3 qt. sauce pot and cover with chicken broth and water. Cover and bring to a low simmer over medium heat. Reduce heat to medium-low and simmer 15 minutes or until chicken is fully cooked.

Remove chicken, let stand 20 minutes or until cooled; shred or chop and set aside.

Grate 1 teaspoon of zest from lemon; squeeze lemon into a large mixing bowl. Add mayonnaise, mustard paprika, celery salt, pepper and hot sauce; whisk vigorously until well blended.

Add red onion, bell pepper, celery garlic and green onions; toss well. Fold in chicken. Add additional mayonnaise, if needed. Cover and chill overnight.
Number Of Servings:
Number Of Servings:
8 - 10 cups
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is very spicy. Enjoy!

 

 

 

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