Chicken Salad with a Bite
A spicy rub, horseradish and Tabasco sauce add some bite to this flavorful chicken salad with diced hard-boiled eggs and chopped tomato.
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-boiled 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
- 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.
- 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.
- 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.
- 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.