A spicy rub, horseradish and Tabasco sauce add some 'bite' to this flavorful chicken salad with diced hard-cooked eggs and chopped tomato.

Chicken Salad with a Bite

6 (6-ounce) boneless chicken breast halves

1 tablespoon paprika

1 tablespoon plus 1 teaspoon granulated sugar - divided use

1 teaspoon garlic powder

1 teaspoon kosher salt

1 teaspoon black pepper

Vegetable oil for frying

3/4 cup mayonnaise

2 large hard-cooked eggs, diced

2 tablespoons sweet relish

1 teaspoon Tabasco sauce

3 tablespoons freshly grated horseradish

1 tablespoon whole grain mustard

1 ripe tomato, seeds removed and chopped

Salt and pepper to taste

1 loaf French bread

Olive oil

1. Mix together the paprika, 1 tablespoon sugar, garlic powder, salt and pepper and rub onto the chicken breasts. Refrigerate, covered, overnight to marinate. Drain and pat dry.
2. Heat a small amount of vegetable oil in a heavy pan or skillet until hot and pan fry the chicken breasts until done (approximately 4 minutes per side). Remove from the pan and let cool, then rough chop the chicken and place in a bowl.
3. Mix the chicken with all of the other ingredients (including the remaining 1 teaspoon sugar), except the French bread and olive oil, and combine thoroughly. Adjust seasoning with salt and pepper.
4. Cut the French bread into 1/2-inch slices, brush with some olive oil, sprinkle with salt and pepper and bake in the oven at 400ºF (205ºC) for approximately 6 to 8 minutes or until lightly browned. Serve these with the chicken salad.

Makes 6 servings.

Recipe provided courtesy of Horseradish.org.