Artichoke Chicken Salad Monsters

Lunch that your little monsters will be excited to help prepare and of course, eat! 

Prep Time: 
10 minutes
Cook Time: 
30 minutes
Servings: 
4
Ingredients: 

3 cups cooked, diced chicken (we like to use rotisserie or poached chicken)
1/3 cup green onions, chopped about 6 onions
8 oz sliced Reese Water Chestnuts, drained
12 oz Reese Artichoke Hearts, drained and chopped
1 plump garlic clove, finely minced
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 tsp dried basil
3/4 cup plain Greek yogurt
1/3 cup mayonnaise
1 1/2 tbsp dijon mustard
1 cup fresh grated Parmesan cheese
1 cup french fried onions
1 Jar of Reese Manzanilla Olives Stuffed with Pimiento
Your choice of slider buns

Directions: 
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, stir together all the ingredients except the french fried onions.
3. Place in a small baking dish and cover with foil. Bake for 25 minutes.
4. Remove the foil and sprinkle with the french fried onions, turn the heat down to 300 degrees and bake an additional 5 minutes.
5. To serve, place a couple tablespoons of Hot Reese Artichoke Chicken Salad on a slider bun, brioche bun, or croissant. Top with your choice of greens and Reese Manzanilla Olives

Recent Tips

Clean Break for Eggs

Clean Break for Eggs

Don't walk on egg shells! Try cracking eggs on a flat surface instead of a rounded edge to reduce the amount of shells

Herb Pairing: Mint

Herb Pairing: Mint

Mint pairs well with: pork, potatoes, lamb, chocolate and coconut oil!

Not-So-Heavy Cream

Not-So-Heavy Cream

For creamy pasta without all the heavy cream try tossing a room temperature beaten egg with hot pasta and a little of the boiling water.

Make Perfect Quinoa

Make Perfect Quinoa

How to make the perfect quinoa: rinse, lightly toast, add water, bring to a boil, let simmer for 12-15 minutes (don't lift the lid), take off heat and fluff!