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CREOLE CHICKEN SALAD WITH PECANS

  • Chile Pepper Magazine
  • Feb 4, 2017
  • 1 min read

1 (3-POUND) ROTISSERIE CHICKEN, SHREDDED ½ CUP DICED CELERY ½ CUP DICED RED ONIONS ¾ CUP CHOPPED PECANS 1 CUP GREEN GRAPES, HALVED ½ CUP PLAIN GREEK YOGURT ¼ CUP CREOLE MUSTARD 1 TABLESPOON FRESHLY SQUEEZED LEMON JUICE 1 TEASPOON CAJUN SPICE 1 TEASPOON CAYENNE POWDER ROMAINE LEAVES OR ROLLS FOR SERVING

In a large bowl, combine the first 8 ingredients. Serve on a bed of romaine or as a sandwich.

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