Servings
Makes 6 cups
Ingredients
4 cups cubed rotisserie chicken, skin and bones removed
⅓ cup minced red onion
½ cup minced bread and butter pickles
⅓ cup minced celery
¾ cup mayonnaise
3 tablespoons mustard
4 tablespoons Magic Sauce & Marinade® – Louisiana Red Pepper
1½ teaspoons ground celery seed
1¼ teaspoons Chef Paul Prudhomme’s Meat Magic®
¾ teaspoon sesame oil
⅓ cup minced red onion
½ cup minced bread and butter pickles
⅓ cup minced celery
¾ cup mayonnaise
3 tablespoons mustard
4 tablespoons Magic Sauce & Marinade® – Louisiana Red Pepper
1½ teaspoons ground celery seed
1¼ teaspoons Chef Paul Prudhomme’s Meat Magic®
¾ teaspoon sesame oil
How To Prepare
Place the chicken in a food processor and pulse until finely chopped. Add chicken to a mixing bowl and add all remaining ingredients. Mix well and refrigerate. Serve on sandwiches or with crackers.
