Creole Chicken Salad

Oh soooo warm-weather friendly, my Creole chicken salad is perfect for using up your leftover chicken. Zesty Creole mustard and finely chopped Cajun trinity bits transform the ordinary cast of traditional chicken salad characters into an extraordinary, flavor-popping feast that's perfect on fresh greens or gluten free bread or crackers. Yep and yay...

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Oh Creole Chicken Salad, You and I Are Going to Be Spending a Whole, Whole Lot of Leftover Chicken Time Together. Yep. 

There's rarely a day that goes by in the Liner household that doesn't include some type of leftover chicken. Usually, it's pieces from a weekly rotation menu recipe. Or, it's pound or two leftover from the grocery store rotisserie chicken. Either way, there's always leftover chicken something or another that needs to get eaten or frozen before it goes bad.

Mark and I generally do a good job of saving leftover chicken from the garbage disposal. However, after two to three meals of the same old-same old, we both get antsy for a leftover chicken change. So, I make a lot of chicken salads, using whatever we have on hand at the time to feed us a hearty lunch or filling dinner. 

While this is my norm, there are other times when I could kick myself in the rear for forgetting all about good ole tasty chicken salad all too often. It's cool, it's filling and well, it's doesn't require much thought or pre-planning at all. Nope. 

So, I decided that I would, of course, teach myself not to forget about the warm-weather favorite anymore. To do this, I got into the kitchen and south Louisiana sassified the classic mayo-based recipe. And what I ending up creating was this Creole chicken salad recipe. It yields just the kind of over-the-top taste and crunch that I've got to have to survive. And now I can't stop thinking about it. So much so, that I can't wait to have leftover chicken again just so that I can make this Creole chicken salad one more time.

How to Make Creole Chicken Salad to Save Your Leftover Chicken from the Garbage Disposal Grave 

To start the Creole chicken salad, shred or dice three cups of leftover chicken. Then, finely chop a bit of Cajun trinity veggies and kosher dill pickles for texture. You can also use relish, if you have it on hand. Next, gather the remaining ingredients. You'll need Creole mustard, yellow mustard, and a touch of ranch dressing. You'll also want to grab mayonnaise, parsley, green onions and SP&C. 

Once you have all of the Creole chicken salad ingredients together, stir until well-combined in a bowl. 

And that is completely it to this 'easier than pie' Creole chicken salad recipe, y'all. 

The Cajun trinity bits of onion, bell pepper and celery inject each bite with just the right amount of jazzed-up crunch. And the Creole mustard lends a tangy finish to the creamy mayo-based salad. These little extras make you actually look forward to leftover chicken day and all the yum-delicious possibilities it brings.

Share this Creole chicken salad with those who'll love you for brightening up their ordinary with south Louisiana sassified flavors and textures. And see y'all on the yum side...

Creole Chicken Salad

A south Louisiana sassified version of the classic dish, flavor-injected with the Cajun trinity and Creole mustard. 

5 from 1 vote

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Course: Appetizer/Main Dish

Cuisine: Cajun/Creole

Keyword: cajun chicken salad, chicken salad, creole chicken salad, leftover chicken salad

Prep Time: 20 minutes

Cook Time: 0 minutes

Servings: 4 people

Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

• 3 cups cooked chicken, shredded
• ¼ cup onion, finely chopped
• ¼ cup bell pepper, finely chopped
• ¼ cup celery, finely chopped
• 2 teaspoons kosher dill pickles, chopped or dill pickle relish
• 2 teaspoons fresh parsley, chopped
• 1 ½ tablespoons Creole mustard
• 1 teaspoon yellow mustard
• ¾ cup mayonnaise
• ½ teaspoon paprika
• salt, black pepper and cayenne pepper to taste
• 2 green onions, finely sliced (optional)
• 1 tablespoon gluten free ranch dressing

Instructions

• Mix all ingredients together in a bowl. 
• Serve immediately, or cover and refrigerate until ready to use. 

Notes

This recipe does not taste well with chicken that's been cooked in soy-based sauces. 

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