CHOPPED SALAD
Fried chicken tenderloins or crawfish, chopped lettuce, wedges of tomatoes, egg, bacon, red onion, avocado, cheddar and Monterey Jack cheese with a creamy Creole dressing.  Here’s the recipe for the dressing:

Ingredients

  • 1 Tablespoon creole mustard (I use McIlhenny’s Coarse Ground)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh garlic, chopped
  • 1 c. mayonnaise
  • 1/2 cup canola oil
  • 1/4 cup white vinegar
  • 1/2 teaspoon dried thyme
  • 1 teaspoon prepared creamy horseradish

Whisk all the ingredients together until well-blended.  Serve over the fried chicken tenderloins or crawfish, chopped lettuce, wedges of tomatoes, egg, bacon, red onion, avocado, cheddar and Monterey Jack cheese with a creamy Creole dressing.