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 Poulrty 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.