Easy Chicken Salad

from the kitchen of Chef Paul Prudhomme

Makes 4 generous servings

¼ cup mayonnaise
¼ cup Creole mustard
1 teaspoon Chef Paul Prudhomme's Poultry Magic®
1 pound cooked chicken thighs, cut into ½-inch pieces
1 cup chopped apples (skin on or off, whichever you prefer)
¾ cup loosely packed chopped fresh cilantro
½ cup grated carrots (grated through the large holes of a hand grater)
¼ cup dried currants
1 cup pecan halves
2 chopped hard boiled eggs
how to prepare

Combine the mayonnaise, mustard and Poultry Magic and set aside.

In a large mixing bowl, combine the remaining ingredients.  Add the dressing and stir gently just until all the ingredients are coated.  Serve immediately.