Confetti Chicken Salad

From Chef Paul Prudhomme. One of my favorite salads.

• Ready In: 20 mins
• 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.