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Confetti Chicken Salad
Makes 6 servings
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Ingredients
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1/4
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cup white vinegar
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3
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tablespoons Chef Paul Prudhomme's Poultry Magic®
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1
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teaspoon ground allspice
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1/2
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teaspoon crumbled bay leaf*
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1/2
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teaspoon salt
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1
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cup vegetable oil
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4
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cups cooked rice (preferably converted)
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12
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ounces cooked chicken, cut into bite-size pieces
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2
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cups small broccoli florets
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2
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cups chopped fresh tomatoes
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1
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cup shredded carrots
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1/2
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cup chopped onion
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1/2
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cup chopped celery
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Lettuce leaves
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*Remove stems and crumble by hand.
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Combine vinegar, Poultry Magic®, allspice, bay leaf and salt in blender or food processor container. Process until well mixed and bay leaf is finely ground. With motor running, add oil in slow, steady stream until dressing is thick and creamy. Combine remaining ingredients except lettuce in large mixing bowl. Stir in dressing. Line 6 serving plates with lettuce. Mound even portions of chicken salad over lettuce.
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© Chef Paul Prudhomme's Magic Seasoning Blends®
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Click here for printable version