CONFETTI CHICKEN SALAD

Makes 6 servings

1/4 cup white vinegar
3 tablespoons Chef Paul Prudhomme's Poultry Magic®
1 teaspoon ground allspice
1/2 teaspoon ground bay leaf
1/2 teaspoon salt
1 cup vegetable oil
4 cups cooked rice
12 ounces cooked chicken, cut into bite-size pieces
2 cups small broccoli florets
2 cups chopped fresh tomatoes
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
Lettuce leaves


Make dressing by combining vinegar, Poultry Magic, allspice, bay leaf and salt in food processor. Process until well mixed. With motor running, stream in oil until incorporated and dressing is thick and creamy.

Combine remaining measured ingredients in a large mixing bowl. Mix well. Stir in dressing.

To serve, line serving plates with lettuce leaves. Divide salad into portions. Mound each portion of salad on center of lettuce leaf.

Copyright© 1995 by Paul Prudhomme