Sunray Chicken Salad
"Entry for the Ready, Set, Cook Contest."
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 2 red potatoes, peeled and cubed
- 2 chicken breasts, cubed
- 1 teaspoon basil
- 1⁄2 cup white wine
- 1 lemon, sliced
- 3 cloves garlic, minced
- 1 pinch sea salt
- 4 hard-boiled eggs
- 1 1⁄2 teaspoons mustard
- 1 teaspoon barbecue sauce
- 3 red potatoes, peeled
- 1⁄4 cup milk
- 1 tablespoon butter
- 27 filo pastry
- 1 egg
- 1 bunch spinach
- 1⁄2 cup cashews
- 1 (15 ounce) can apricots, cut to bite size pieces
directions
- Sautee cubed chicken and 2 cubed red potatoes in white wine, basil, minced garlic, sea salt, and 1/2 sliced lemon until all liquid is gone
- Set aside in refrigerator
- Hard boil 4 eggs
- Seperate hard boiled yolks from whites
- Cube whites, set aside
- In a medium bowl, mix mustard and barbeque sauce with hard boiled yolks thoroughly
- Set aside
- Mash remaining 3 red potatoes with milk and butter, set aside
- With remaining egg, brush every 3 sheets of filo for 9 sheets with egg yolk
- Cut group of 9 sheets into three equal parts
- Drop tablespoon of mashed potato onto filo
- Fold closed
- Coat with egg white
- Do this until all filo is gone
- Set potato filled filo onto cookie sheet
- Bake at 350 degrees Fahrenheit for 10 minutes
- Clean and cut spinach into bite size pieces
- Set spinach onto plate or bowl
- Remove lemons from potatoes and chicken, replace with fresh sliced lemon
- Sprinkle chicken and potato mixture over spinach
- Sprinkle apricots, cashews, and cubed hard boiled egg whites over spinach
- Set potato filo pillows on top of salad or on side of bowl or plate
- Pipe hard boiled egg yolk mixture on side of bowl or plate, using it to eat with filo pillows or with salad
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RECIPE SUBMITTED BY
I work in a Kosher (dairy) restaurant in Boca Raton.
