Chicken Salad Remoulade Croissants

Remoulade sauce is not just for shrimp. It makes a great dipping sauce. Here's a different protein to showcase.

3 pounds boneless skinless chicken breast

32 ounces chicken stock

Water

1 lemon

1 1/2 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

Butter

8 large croissants

8 lettuce leaves

Place chicken in a large saiuce pot; add stock and water to cover. Cover and bring to a low simmer, 15 minutes or until chicken is fully coooked. Remove chicken; let stand 20 minutes or until cooled; shred or chop and set aside.

Grate 1 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 vigorusly 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.

Heat a large skillet over medium heat. Butter each side of croissant. Toast in pan until golden brown. Continue with remaining croissants. Top bottom of each croissant with a lettuce leaf and 3/4 to 1 cup of chicken mixture.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!