Sunday, 20 July 2008

Cajun Chicken Salad Sandwiches

1 pound skinless, boneless
   chicken breasts
Salt to taste
1/2 cup mayonnaise
2 Tbsp mustard
1 Tbsp cider vinegar
2 teaspoons paprika
1 teaspoon Cajun or Creole
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
  • Every once in a while we buy a "Broaster chicken" at the grocery store.  We then eat a leg and a thigh and a slice or two of white meat and save the rest, for the next day, and this (and similar) recipes.  
  • Alternatively, you can set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the raw 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 or more while you prepare everything else.
  • In a large bowl, mix the mayo, mustard, vinegar, paprika, and Cajun seasoning.
  • Mix in the eggs, celery, green pepper, green onion.
  • Add diced left over Broaster Chicken or...
  • Using a slotted spoon, remove the chicken from the poaching water and dice it. 
  • Mix the chicken in with the remaining ingredients. 
  • Add salt and hot sauce to taste. 
  • Chill before serving.
  • Serve under lettuce between two pieces of absolutely decadent white bread.