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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken... Ingredients:
2 -3 cups cooked chicken (i use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle) |
1/3 cup hellmann's mayonnaise |
4 ounces philadelphia cream cheese, softened |
1/2 cup chopped celery |
1/3 cup chopped onion |
1/2 cup pitted black olives, drained & chopped |
1 (6 ounce) jar marinated artichoke hearts, drained & chopped |
1/4 cup pinoli nuts, chopped (pine nuts) |
to taste salt |
to taste pepper |
to taste garlic powder |
1 dash oregano |
Directions:
1. I use my mini-food processor to chop all of the ingredients except the chicken - I just give them a few pulses per ingredient so they are not pureed in the food processor.
2. Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
3. *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
4. Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
5. Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.
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