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.
In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun
seasoning and horseradish together. Mix in the eggs, celery, green
pepper, green onion.
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.
Originally Submitted
8/21/2012
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