Confetti Chicken Salad Recipe
Confetti chicken salad is a rice and vegetable chicken salad. Prepared with a spiced dressing of vinegar with poultry magic flavored with bayleaf and allspice, the confetti chicken salad has veggies like carrots, tomatoes, broccoli and others in it. tossed and served it makes a delicious addition to your meal table.
Ingredients
| White vinegar | 1/4 Cup (16 tbs) | |
| 3 tablespoons Chef Paul Prudhomme's POULTRY MAGIC | ||
| Ground allspice | 1 Teaspoon | |
| Bay leaf | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Cooked rice | 4 Cup (16 tbs) | |
| 12 ounces cooked chicken, cut into bite-size pieces | ||
| 2 cups small broccoli florets | ||
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Lettuce leaves | ||
Directions
Make dressing by combining vinegar, Poultry Magic®, allspice, bay leaf and salt in food processor.
Process until well mixed.
With motor running, add oil in slow steady stream until incorporated and dressing is thick and creamy.
Combine remaining measured ingredients in a large mixing bowl.
Mix well.
Stir in dressing.
Process until well mixed.
With motor running, add oil in slow steady stream until incorporated and dressing is thick and creamy.
Combine remaining measured ingredients in a large mixing bowl.
Mix well.
Stir in dressing.
Chef
