This salad — named after the famous New Orleans sandwich — would also be good on oversize rolls. Suitable sides include onion rings and carrot sticks with blue cheese dip. End with praline ice cream cones.
Recipe information
Yield
Makes 2 servings (can be doubled)
Ingredients
1/3 cup purchased olive oil vinaigrette
2 large garlic cloves, minced
2 tablespoons chopped fresh oregano
1/2 pound diced cooked chicken (about 2 cups)
1 1/2 cups diced seeded plum tomatoes
1 cup diced celery
1/2 cup diced salami
1/2 cup pimiento-stuffed olives, chopped
Preparation
Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.
