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Wednesday, May 6, 2015

Sunray Chicken Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • Servings: 4
  • 2 red potatoes, peeled and cubed
  • 2 chicken breasts, cubed
  • 1 teaspoon basil
  • 1/2 cup 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

Recipe

  • 1 sautee cubed chicken and 2 cubed red potatoes in wine, basil, minced garlic, sea salt, and 1/2 sliced lemon until all liquid is gone
  • 2 set aside in refrigerator
  • 3 hard boil 4 eggs
  • 4 seperate hard boiled yolks from whites
  • 5 cube whites, set aside
  • 6 in a medium bowl, mix mustard and barbeque sauce with hard boiled yolks thoroughly
  • 7 set aside
  • 8 mash remaining 3 red potatoes with milk and butter, set aside
  • 9 with remaining egg, brush every 3 sheets of filo for 9 sheets with egg yolk
  • 10 cut group of 9 sheets into three equal parts
  • 11 drop tablespoon of mashed potato onto filo
  • 12 fold closed
  • 13 coat with egg
  • 14 do this until all filo is gone
  • 15 set potato filled filo onto cookie sheet
  • 16 bake at 350 degrees fahrenheit for 10 minutes
  • 17 clean and cut spinach into bite size pieces
  • 18 set spinach onto plate or bowl
  • 19 remove lemons from potatoes and chicken, replace with fresh sliced lemon
  • 20 sprinkle chicken and potato mixture over spinach
  • 21 sprinkle apricots, cashews, and cubed hard boiled egg whites over spinach
  • 22 set potato filo pillows on top of salad or on side of bowl or plate
  • 23 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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