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Chicken Salad with a Bite

3 (6-ounce) boneless chicken breasts

1 tablespoon garlic powder

1/4 cup paprika

1 tablespoon black pepper

2 tablespoons, plus 1 teaspoon granulated sugar

1 tablespoon kosher salt

3/4 cup mayonnaise

2 large hard boiled eggs

2 tablespoons sweet relish

1 teaspoon tabasco sauce

3 tablespoons freshly grated horseradish

1 tablespoon whole grain mustard

1 ripe tomato, seeds removed and chopped

1 loaf French bread

1/2 cup olive oil

Salt and pepper to taste

Canola oil

1. Mix together the garlic powder, salt, pepper, paprika and the 2 tablespoons of sugar and use to cover the chicken breasts. Refrigerate, covered, overnight to marinate.
2. Heat 1 cup canola 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 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 400º F for approximately 6 to 8 minutes or until lightly browned. Serve these with the chicken salad.

Makes 6 servings.

Recipe provided courtesy of Horseradish.org.

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