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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Chef Paul Prudhomme. One of my favorite salads. Ingredients:
1/4 cup white vinegar |
3 tablespoons chef paul prudhomme poultry magic poultry seasoning |
1 teaspoon ground allspice |
1/2 teaspoon crumbled bay leaf |
1/2 teaspoon salt |
1 cup vegetable oil |
4 cups cooked rice |
1 lb cooked chicken, cut into bite-size pieces |
2 cups small broccoli florets |
2 cups chopped fresh tomatoes |
1 cup shredded carrot |
1/2 cup chopped onion |
1/2 cup chopped celery |
lettuce leaf |
Directions:
1. Mix together vinegar, poultry magic, allspice, bay leaf, and salt in a blender or food processor container.
2. Process mixture until well blended and bay leaf is finely ground.
3. With motor running, add oil in a slow steady stream until dressing is thick and creamy.
4. Combine chicken, broccoli, tomatoes, carrots, onion, and celery in a bowl.
5. Add in dressing and stir to combine.
6. Line individual salad plates with lettuce.
7. Add even portions of chicken salad over lettuce.
8. I cover and chill the the chicken salad a couple of hours before putting on the serving plates.
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