Cajun Chicken Salad

Makes about 10 -12 sandwich portions

This salad was a staple at the bootlegger for many years. I like it on Italian Bread when it's still a little warm. The creole seasoning is courtesy of Emeril Lagasse.

Source: bootlegger

2 tablespoons butter or olive oil
1/4 cup marsala or dry sherry
2 cloves minced garlic
4 medium boneless skinless chicken breast
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green and red pepper
Emeril's Essence, recipe follows

1. In a skillet over medium heat melt the butter or add the oil and saute the chicken covered with the marsala or sherry and the garlic until it is cooked through (about 20 minutes). After 15 minutes slice a breast to make sure it's not raw in the center. When done remove the chicken from the skillet and allow to cool. The juices in the skillet with the marsala/sherry make a great starter for chicken noodle soup.

2. When the chicken is cool enough to handle slice it into 1/2 inch or less cubes. In a large bowl add the chicken, onion, celery and peppers and add about 1 tablespoon of the Essence. Mix with 1 cup of Mayo. Serve or chill for later.

Emeril's Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup


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