Recipes > Lunch

Summer Creole Chicken Salad

Prep Time

30 minutes

Cook Time

20 minutes

Servings

6-8 people

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.

Summer Creole Chicken Salad

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Ingredients

  • 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)

  • Clear

Directions

  1. Using the injector provided with the bottle, inject approximately 2 ounces of Tony’s Creole Butter & Jalapeño 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 sealing position. Set the instant pressure cooker to manual for 15 minutes. When done, let the pressure release for a minimum of 5 minutes, followed by a quick release. 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.

NOTE:

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.

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