Ingredients Jump to Instructions ↓

  1. 6 (6-ounce) boneless chicken breast halves

  2. 1 tablespoon paprika

  3. 1 tablespoon plus 1 teaspoon granulated sugar - divided use

  4. 1 teaspoon garlic powder

  5. 1 teaspoon kosher salt

  6. 1 teaspoon black pepper Vegetable oil for frying

  7. 3/4 cup mayonnaise

  8. 2 large hard-cooked eggs, diced

  9. 2 tablespoons sweet relish

  10. 1 teaspoon Tabasco sauce

  11. 3 tablespoons freshly grated horseradish

  12. 1 tablespoon whole grain mustard

  13. 1 ripe tomato, seeds removed and chopped Salt and pepper to taste

  14. 1 loaf French bread Olive oil

Instructions Jump to Ingredients ↑

  1. Mix together the paprika, 1 tablespoon sugar, garlic powder, salt and pepper and rub onto the chicken breasts. Refrigerate, covered, overnight to marinate. Drain and pat dry.

  2. Heat a small amount of vegetable oil in a heavy pan or skillet until hot and pan fry the chicken breasts until done (approximately 4 minutes per side). Remove from the pan and let cool, then rough chop the chicken and place in a bowl.

  3. Mix the chicken with all of the other ingredients (including the remaining 1 teaspoon sugar), except the French bread and olive oil, and combine thoroughly. Adjust seasoning with salt and pepper.

  4. Cut the French bread into 1/2-inch slices, brush with some olive oil, sprinkle with salt and pepper and bake in the oven at 400ºF (205ºC) for approximately 6 to 8 minutes or until lightly browned. Serve these with the chicken salad.


Send feedback