Big Daddy's Smoked Chicken Salad with Green Onion Dressing... The smoky flavor of the chicken combine with the tart salad dressing to make this out of the ordinary. For this dish, where the smoked meat flavor will be in competition with the salad dressing, I recommend using mesquite for smoking. This will make the chicken flavor more robust than if smoked with hickory or some other, less aromatic wood.
4 cups smoked chicken breast, shredded
3/4 cup Vidalia onion, finely chopped
3/4 cup celery, finely chopped
1/2 cup slivered almonds
1 cup Green Onion Salad Dressing (below)
Prepare the salad dressing and allow to chill in fridge.
Mix all ingredients well and serve on soft bulky rolls.
Green Onion Salad Dressing
Makes about 1 1/2 cups.
1 egg yolk
1 1/8 cup vegetable oil
1/2 cup finely diced scallions
1 1/2 T. Creole mustard (preferred) or good brown mustard
1 T. white vinegar
1/4 tsp. salt
1/8 tsp. white pepper
In a food processor or blender, blend the egg and the egg yolk until frothy. With the machine on, gradually add the oil in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend thoroughly. Refrigerate until ready to use.
If you haven't tried it before it is wonderful.
Adds a spark to anything calling for mayonnaise.
This is very good for potato salad.
Salad Dressing recipe from Chef Paul Prudhomme's Louisiana Kitchen.