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Cajun Chicken Salad

Prep Time30 minutes
Cook Time0 minutes
Servings: 8
Author: Leah Porche, Leah Porche, RDN, LDN

Equipment

  • 1 food processor

Ingredients

  • 4 cups cooked chicken
  • 1 stalk celery
  • 1/4 red onion
  • 1/4 cup pickle relish
  • 1/2 cup mayo
  • 1/4 cup cream cheese softened
  • 2 tablespoons mustard
  • 2 teaspoons Tony’s
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Instructions

  • Cut washed celery and red onion into similarly sized chunks.
  • Pulse in food processor to desired size and texture.
  • Put onion and celery into large bowl. Place half of chicken in food processor, pulse to desired texture, careful not to get too pasty.
  • Place first batch of chicken into bowl with onion and celery, pulse second batch of chicken. Option to let this batch have more or less texture.
  • Mix all chicken and remaining ingredients in bowl.
  • Taste and season to your preference.
  • Serve cold. Keep refrigerated in airtight container for up to 3 days.