Confetti Chicken Salad

Submitted by ratherbeswimmin

"From Chef Paul Prudhomme. One of my favorite salads."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 6

ingredients

• 1⁄4 cup white vinegar
• 3 tablespoons chef paul prudhomme poultry magic poultry seasoning
• 1 teaspoon ground allspice
• 1⁄2 teaspoon crumbled bay leaf
• 1⁄2 teaspoon salt
• 1 cup vegetable oil
• 4 cups cooked rice
• 1 lb cooked chicken, cut into bite-size pieces
• 2 cups small broccoli florets
• 2 cups chopped fresh tomatoes
• 1 cup shredded carrot
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped celery
• lettuce leaf

directions

1. Mix together vinegar, poultry magic, allspice, bay leaf, and salt in a blender or food processor container.
2. Process mixture until well blended and bay leaf is finely ground.
3. With motor running, add oil in a slow steady stream until dressing is thick and creamy.
4. Combine chicken, broccoli, tomatoes, carrots, onion, and celery in a bowl.
5. Add in dressing and stir to combine.
6. Line individual salad plates with lettuce.
7. Add even portions of chicken salad over lettuce.
8. I cover and chill the the chicken salad a couple of hours before putting on the serving plates.