Chicken Salad Remoulade


Recipe courtesy of Louisiana Kitchen & Culture

Makes 8 - 10 cups


Note: substitute boiled or grilled shrimp, roasted or smoked turkey

  • 3 pounds skinless, boneless chicken breasts 
  • 1 (32-ounce) box chicken broth
  • 1 lemon
  • 1½ cups mayonnaise
  • 3 tablespoons Creole mustard
  • 2 teaspoons paprika
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 1 teaspoon hot sauce
  • 1 small red onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 ribs celery, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons capers (optional)
  • 1 bunch green onions, chopped

Chicken Salad Remoulade


Click image to enlarge


Place chicken breasts in a sauce pot; add chicken broth and water to cover. Cover and bring to a low simmer over medium heat. Reduce heat to medium-low, and simmer, 15 minutes or until chicken is fully cooked. Remove chicken; let stand 20 minutes or until cooled; shred or chop and set aside.

Grate one teaspoon of zest from lemon; squeeze lemon into a large mixing bowl. Add lemon zest, mayonnaise, mustard, paprika, celery salt, pepper, and hot sauce; whisk vigorously until well blended. Add red onion, bell pepper, celery, garlic, capers and green onions; toss well.  Fold in chicken. Add additional mayonnaise, if needed. Cover and chill overnight.


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