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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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In Marshall, Illinois, Violet Beard puts a fresh face on chicken salad by adding lemon peel, green olives and mushrooms. There's just the right amount to make two satisfying sandwiches. Ingredients:
1 cup cubed cooked chicken |
1/2 cup chopped fresh mushrooms |
1/3 cup chopped pimiento-stuffed olives |
1/4 cup minced fresh parsley |
1/4 cup mayonnaise |
2 teaspoons lemon juice |
1-1/2 teaspoons grated lemon peel |
1 to 1-1/4 teaspoons poultry seasoning |
1/4 teaspoon salt |
2 sandwich rolls or croissants |
lettuce leaves |
Directions:
1. In a blender or food processor, cover and process chicken until minced. Transfer to a bowl; add the mushrooms, olives and parsley.
2. In another bowl, combine the mayonnaise, lemon juice and peel, poultry seasoning and salt; add to chicken mixture and mix well. Spread about 1/2 cup on each roll; top with lettuce. Yield: 2 servings.
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