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Grilled Chicken Salad with Fresh Herbs and Celery on Toasted Rolls (Emeril Lagasse) Recipe

Grilled Chicken Salad with Fresh Herbs and Celery on Toasted Rolls (Emeril Lagasse) Recipe

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Grilled Chicken Salad with Fresh Herbs and Celery on Toasted Rolls (Emeril Lagasse)

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Ingredients:

Serving

2 lb boneless, skinless chicken breasts
1/2 cup lemon juice , plus 1 tbsp
1/2 cup olive oil
3 tsp essence , recipe follows
3 tsp salt
2 tsp fresh cracked white pepper
1 large egg
1 tsp minced garlic
1/2 tsp dijon mustard
1/2 cup finely diced celery
1/3 cup finely chopped red onion
1/4 chopped celery leaves
2 tbsp chopped parsley leaves
4 tsp chopped fresh tarragon leaves
1/2 tsp celery seeds
1 tsp ground ginger
1/4 tsp cayenne pepper
6 bagels or kaiser rolls
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Place the chicken breast in a casserole pan and cover with 1/2 cup of lemon juice and 1/2 cup olive oil. Refrigerate for 1 hour being sure to turn over after 1/2 an hour. Set a grill pan over medium heat and brush the grates with an oil soaked rag. Season the chicken with the Essence, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper. Place on the grill and cook, undisturbed for 4 minutes. Turn 90 degrees and cook another 4 minutes. Turn the chicken over and cook for 3 1/2 minutes. Turn 90 degrees again and cook for a final 3 1/2 minutes.
Remove the chicken from the grill and allow to cool completely. Once cool enough to handle, chop the chicken into 1/2-inch pieces and set into a medium-sized bowl. In the carafe of a bar blender, combine the egg, garlic, 1 tablespoon lemon juice and mustard. Pulse until well incorporated. With the blender running, slowly drizzle the 1 cup of oil through the feed tube into the carafe to form a mayonnaise. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of pepper.
Pour the mayonnaise over the chicken and add the celery, red onions, celery leaves, parsley, tarragon, celery seeds, the remaining salt and pepper, ginger and cayenne. Toss to combine and cover with plastic wrap. Place in the refrigerator and store for at least 2 hours, and up to 1 day.
When ready to serve, toast the bread and place 2/3 cup of the chicken salad on top of each of the 6 sandwich bottoms and cover with the tops. Slice the sandwiches in half diagonally and serve with a light salad.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	673.8 Kcal (2821 kJ)
Calories from fat	242.47 Kcal
		% Daily Value*
Total Fat	26.94g	41%
Cholesterol	145.39mg	48%
Sodium	4543.99mg	189%
Potassium	767.02mg	16%
Total Carbs	66.37g	22%
Sugars	1.81g	7%
Dietary Fiber	5.21g	21%
Protein	44.76g	90%
Vitamin C	13.3mg	22%
Vitamin A	0.1mg	3%
Iron	6.5mg	36%
Calcium	84.7mg	8%

Amount Per 100 g
Calories	193.11 Kcal (809 kJ)
Calories from fat	69.49 Kcal
		% Daily Value*
Total Fat	7.72g	41%
Cholesterol	41.67mg	48%
Sodium	1302.27mg	189%
Potassium	219.82mg	16%
Total Carbs	19.02g	22%
Sugars	0.52g	7%
Dietary Fiber	1.49g	21%
Protein	12.83g	90%
Vitamin C	3.8mg	22%
Iron	1.9mg	36%
Calcium	24.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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