- 1 1/2 cups mayonnaise
- 1/4 cup white wine vinegar
- 1 tablespoon coarsely ground pepper
- 1 tablespoon Creole mustard
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons horseradish
How to Make It
Whisk together all ingredients and 1/4 cup water until blended. Store in an airtight container in refrigerator up to 1 week.
Open-Faced White BBQ Chicken Salad Sandwiches: Stir together 3 cups shredded cooked chicken and 1/2 cup White Barbecue Sauce in a large bowl. Top 5 slices toasted barbecue bread evenly with lettuce, tomato, pickles, and chicken mixture. Makes 5 servings. Prep: 10 min.
Per serving: Calories 340; Fat 8g (sat 3g, mono 5g, poly 2g); Protein 9g; Carb 3g; Fiber 3g; Chol 80mg; Iron 8mg; Sodium 789mg; Calc 40mg.