Summer Creole Chicken Salad

Aug 29, 2018
When you think of chicken salad, words like cool, light and refreshing probably come to mind. Now you can add words like spicy and flavorful, thanks to Tony Chachere's new Summer Creole Chicken Salad by Kate Stuart. With a perfect pairing of injectable marinade and Creole seasoning, this summer salad will be an instant favorite.
Prep time: 30 Minutes   Cooking time: 20 Minutes Instant Pressure Cooker, 45 Minutes Oven Roasted   Serves: 6-8  


Tony Chachere's Creole Butter & Jalapeno Injectable Marinade
1 Package Bone-in Split Chicken Breasts, About 2 1/2 Pounds
1 Tablespoon Tony Chachere's Original Creole Seasoning, Divided
2/3 Cup Water
2 Cups Cooked Quinoa
1 Small Red Onion, Thinly Sliced
1 Red Bell Pepper, Sliced
1 Fennel Bulb, Stalks Removed and Cored (Reserve Some of the Fronds)
1 Avocado, Diced
*Basic Vinaigrette (See Recipe Below)


1: Using the injector provided with the bottle, inject approximately 2 ounces of Tony's Creole Butter & Jalapeno Injectable Marinade into the chicken breasts. Next, rub the top and bottom of the chicken with Tony's Original Creole Seasoning.
2: Put the trivet in the bottom of the instant pressure cooker and place the chicken on top. Add water. Lock lid into place making sure the valve is in sesling position. Set the instant pressure cooker to manual for 15 minutes. When done, let the pressure releaes for a minimum of 5 minute, followed by a quick releases. Remove chicken and let cool.
3: In a large bowl, add the cooked quinoa and sliced veggies. Shred the cooked chicken with your hands and add to the bowl. Pour in the vinaigrette and gently fold ingredients together. Chill and serve.
NOTES: Alternately, if you do not have an instant pressure cooker, you can roast the chicken in the oven. Place chicken breasts on a baking sheet with the skin side up. Rub chicken breasts with olive oil, sprinkle with Tony's Original Creole Seasoning. Bake at 350 degrees for 45 minutes. Let cool and shred with your hands.
* To make the Basic Vinaigrette: In a small bowl, add 1/4 cup white wine or rice vinegar, 1-2 cloves minced garlic, 2 teaspoons Dijon mustard and whisk together. Slowly stream in the olive oil and continue whisking until emulsified. Finally, season to taste by adding your favorite Tony Chachere's Creole seasoning starting with 2-3 teaspoons. Whisk, taste and add more seasoning as desired.

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Original Creole Seasoning
Butter & Jalapeno Injectable Marinade
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