Creole Chicken Salad Recipes

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CREOLE CHICKEN RECIPE



Creole Chicken Recipe image

Spicy seasoned chicken thighs are cooked in Spanish rice. This is a good meal for a busy evening. After seasoning chicken and browning, it is left to cook while you tend to other preparations. This can be very spicy.

Provided by Grace Carolyn Bowers-Reimondo

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs, or more to taste
1 pinch Creole seasoning, or more to taste
2 tablespoons butter
1 (15 ounce) can diced tomatoes with green chile peppers
1 cup water
1 (8 ounce) can tomato sauce
1 (6.8 ounce) package Spanish-style rice mix

Steps:

  • Season chicken thighs with Creole seasoning.
  • Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 41.9 g, Cholesterol 93 mg, Fat 14.2 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 1750.6 mg, Sugar 4.8 g

CHICKEN CREOLE



Chicken Creole image

This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often I'm asked - Have you fixed Chicken Creole lately? So much for subtle hints. I serve this over my own yellow rice (just add turmeric to your rice as it cooks) as that is how we prefer it. Some fresh baked French Bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another Mardi Gras invite.

Provided by CindiJ

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 green pepper, chopped
1 medium onion, chopped
2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
1 (28 ounce) can stewed tomatoes, undrained and squished
1 (2 ounce) can sliced mushrooms, undrained
2 tablespoons fresh parsley, chopped
2 teaspoons Worcestershire sauce
3 -4 garlic cloves, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
5 dashes hot sauce
file powder

Steps:

  • Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
  • Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
  • Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
  • Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
  • Stir occasionally.
  • Serve creole over hot cooked rice or pasta of choice.
  • Sprinkle with filè powder if desired.

CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY



Cajun-Style Chicken Salad Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, romaine lettuce, red onion, avocado, cherry tomato, black beans, paprika, cayenne pepper, garlic powder, dried oregano, dried thyme, salt, greek yogurt, garlic, lime juice, olive oil, reserved seasoning

Provided by Mel Boyajian

Categories     Lunch

Yield 4 servings

Number Of Ingredients 18

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 head romaine lettuce, chopped
½ red onion, thinly sliced
1 avocado, thinly sliced
10 oz cherry tomato, halved
8 oz black beans
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
¼ cup greek yogurt
¼ teaspoon garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1 ½ teaspoons reserved seasoning

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
  • Coat both sides of the chicken breasts with the seasoning mixture.
  • In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
  • Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
  • In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
  • Cut chicken into pieces.
  • In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
  • Add dressing and toss.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 23 grams, Fat 15 grams, Fiber 9 grams, Protein 30 grams, Sugar 5 grams

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

CREOLE CHICKEN SALAD SANDWICH



Creole Chicken Salad Sandwich image

Mix chopped rotisserie-flavor chicken breast with Creole seasonings and chopped veggies to make these quick and easy chicken salad sandwiches.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings, one sandwich each.

Number Of Ingredients 10

1/3 cup MIRACLE WHIP Light Dressing
1/2 tsp. hot pepper sauce
1/2 tsp. dried thyme leaves
1/4 tsp. black pepper
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast, finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped green peppers
1/2 cup finely chopped tomatoes
4 kaiser rolls, partially split
4 lettuce leaves

Steps:

  • Mix dressing, hot sauce and seasonings in large bowl.
  • Add chicken, celery, green peppers and tomatoes; mix lightly.
  • Fill rolls with lettuce and chicken salad.

Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

EASY CREOLE FRIED CHICKEN



Easy Creole Fried Chicken image

Easiest fried chicken recipe on the planet. Requires no marinating and makes no mess. Coat skinned chicken pieces in your favorite Creole seasoning and fry in peanut oil. Bake in oven a short time to ensure chicken is cooked through.

Provided by Corby Strong

Time 1h10m

Yield 6

Number Of Ingredients 4

1 gallon peanut oil, or as needed
1 ½ pounds chicken wings
1 ½ pounds chicken legs
1 tablespoon Creole seasoning (such as Tony Chachere's®), or more to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
  • Liberally coat chicken pieces with Creole seasoning.
  • Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

Nutrition Facts : Calories 739.7 calories, Carbohydrate 1.1 g, Cholesterol 99 mg, Fat 68.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 10.1 g, Sodium 335.7 mg, Sugar 0.5 g

CREOLE CHICKEN AND SHRIMP



Creole Chicken and Shrimp image

I have been tweaking this recipe for over 20 years to recreate the wonderful Creole flavors of New Orleans. This combination of flavors is complex and is not spicy, especially when served over rice. Prepare the recipe the day before (except for the shrimp & cream) and let it sit in the refrigerator overnight for even better flavor. We hope you enjoy it as much as we do.

Provided by Catherine B.

Categories     Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 23

3 slices bacon, chopped
1 lb medium shrimp, peeled and deveined
1 lb chicken breast, skinless, boneless, chopped into small bites
1 lb andouille sausage, thinly sliced
2 tablespoons canola oil
1/2 cup green bell pepper, diced
3/4 cup yellow onion, diced
1 celery rib, diced
2 garlic cloves, minced
1/2 cup green onion, chopped
2 tablespoons flour
1 (14 ounce) can chunky tomato sauce (Muir Glen Fire Roasted is terrific)
1/4 cup dry sherry
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 teaspoon sugar
6 shakes Tabasco sauce
1 teaspoon creole seasoning (Tony Chachere's is my favorite)
2 tablespoons parsley, minced
1 cup half-and-half (can substitute evaporated milk)
cooked white rice

Steps:

  • Brown bacon in a large, heavy soup pot. Remove from pan and set aside.
  • Add 1 Tablespoon Canola oil to the bacon grease in the hot pan.
  • In a bowl, toss the minced vegetables with the flour; then add this mixture to the hot pan of grease. Stir and cook quickly until caramel brown to create a chunky roux. Remove veggie/roux mixture from the pan and set aside. Don't worry if there are still brown scrapings in the bottom of the pan.
  • Add 1 Tablespoon Canola oil to the hot pan, then add chicken chunks and lightly brown chicken.
  • Return the chopped bacon and cooked veggie mixture to the pan along with the browned chicken. Add the sliced Andouille sausage.
  • Add to the pan: sherry, salt, Worcestershire, Tabasco, pepper, thyme, sugar, Creole seasoning, and parsley, stirring in and including the scrapings from the bottom of the pan. Turn heat to low and simmer with the lid on for 30 minutes.
  • Creole can be cooled and refrigerated at this point to rest overnight. When ready to serve, heat slowly and return to a low simmer before continuing with the directions.
  • Remove pan lid and add shrimp and cream to the mixture. Heat thoroughly for about 10 minutes on low, stirring gently, until the sauce is hot and the shrimp are cooked through. Be careful not to overcook the shrimp.
  • Season with salt if desired.
  • Serve over hot fluffy rice, with a spicy Caesar salad and enjoy!

Nutrition Facts : Calories 613.8, Fat 39.8, SaturatedFat 13.3, Cholesterol 204.7, Sodium 2047.8, Carbohydrate 17.1, Fiber 2.1, Sugar 6.4, Protein 44

CHICKEN CREOLE FOR TWO



Chicken Creole for Two image

I ladle this vegetable-packed chicken dish over jasmine rice. It's a long-grain rice that's not as sticky as most, but any cooked rice, including brown, works here. -Virginia Crowell, Lyons, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 17

1/2 cup chopped green pepper
1/4 cup thinly sliced onion
1/4 cup chopped celery
1 garlic clove, minced
1 teaspoon canola oil, divided
3/4 cup sliced fresh mushrooms
3/4 cup undrained diced tomatoes
2 tablespoons chicken broth
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/2 pound boneless skinless chicken breasts, cubed
Hot cooked rice
Minced fresh parsley, optional

Steps:

  • In a large saucepan, saute the green peppers, onion, celery and garlic in 1/2 teaspoon oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired.

Nutrition Facts : Calories 189 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CREOLE CHICKEN LOAF



Creole Chicken Loaf image

Provided by Eric N. Berg

Categories     dinner, roasts, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

1 1/2 cups finely chopped onions
1 garlic clove, minced
1 cup finely diced celery
1 tablespoon unsalted butter plus 1/4 teaspoon butter for greasing pan
1 large egg
1/2 cup heavy cream
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon file powder (optional)
1 teaspoon dried oregano
Salt to taste
1 1/2 pounds chicken breast, deboned, skinned, trimmed of fat and ground
1 1/2 cups fine dry bread crumbs
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
1 small carrot, grated
1 1/2 cups finely chopped fresh tomatoes, seeds removed

Steps:

  • Preheat the oven to 350 degrees.
  • Saute the onions, garlic and celery briefly in the butter, just until the onions are translucent and the celery is bright green. Cool slightly.
  • Beat the egg; blend in the cream and seasonings. Add the chicken and bread crumbs and mix thoroughly. Add the sauteed onion mixture and the peppers, carrot and tomatoes, and blend gently but thoroughly. Place in a greased 9-by-5-by-3-inch loaf pan.
  • Bake for 45 minutes to 1 hour, until firm and browned. Let the meatloaf rest for 10 to 15 minutes.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 5 grams, TransFat 0 grams

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Instructions. Heat the oil, cut the spring onions into rings and the paprika into strips. Steam both in the hot fat, turning constantly for about 5 minutes.
From bosskitchen.com


10 BEST CAJUN OR CREOLE SALAD RECIPES | YUMMLY
Cajun Chicken Salad Simply Recipes. hard boiled eggs, cider vinegar, green pepper, hot sauce, prepared horseradish and 9 more. Guided.
From yummly.com


GRILLED CREOLE CHICKEN - AROUND MY FAMILY TABLE
Add the chicken breasts and toss to coat thoroughly with the seasoning. Seal bag, place in the fridge, and let marinate for 20-30 minutes. Squish baggie every 5 minutes or so just to make sure marinade coats all the chicken. Prepare grill with a medium high heat; grill chicken over direct heat for about 20-25 minutes, flipping half way through.
From aroundmyfamilytable.com


CREOLE CHICKEN SALAD - A SPRINKLING OF CAYENNE | RECIPE | CREOLE ...
Apr 10, 2019 - Zesty Creole mustard and crunchy minced Cajun trinity bits make this Creole Chicken Salad a taste and texture standout. Apr 10, 2019 - Zesty Creole mustard and crunchy minced Cajun trinity bits make this Creole Chicken Salad a taste and texture standout. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


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