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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