New Orleans Stuffed Mirliton
Filled to the brim with seafood, meat, and vegetables, @flychefaldenb takes these New Orleans Stuffed Mirlitons…Get Recipe
When you think of chicken salad, words like cool, crisp, light and refreshing probably come to mind. Now you can add words like spicy and flavorful, thanks to Tony’s 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.
Tony’s Creole Butter & Jalapeño Injectable Marinade
1 Package Bone-in Split Chicken Breasts, About 2 1/2 Pounds
1 Tablespoon Tony’s Original Creole Seasoning, Divided
2/3 Cups Water
2 Cups Cooked Quinoa
1 Small Red Onion, Thinly Sliced
1 Fennel Bulb, Stalks Removed and Cored (Reserve Some of the Fronds)
1 Avocado, Diced
*Basic Vinaigrette (See Recipe Below)
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. Bake at 350°F for 45 minutes.
*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 oils and continue whisking until emulsified. Finally, season to taste by adding your favorite Tony’s Creole seasoning, starting with 2-3 teaspoons. Whisk, taste and add more seasoning as desired.
Bring a little spice to your email inbox with Tony Chachere's Creole Club!