Artichoke Chicken Salad Monsters
Preparation Time: 10 min
Cooking Time: 30 min
Serves 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
DESCRIPTION
Lunch that your little monsters will be excited to help prepare and of course, eat!
DIRECTIONS
1. Preheat the oven to 350°F.
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°F and bake an additional 5 minutes.
5. To serve, place a couple tbsp of Hot Reese Artichoke Chicken Salad on a slider bun, brioche bun, or croissant. Top with your choice of greens and Reese Manzanilla Olives.
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°F and bake an additional 5 minutes.
5. To serve, place a couple tbsp of Hot Reese Artichoke Chicken Salad on a slider bun, brioche bun, or croissant. Top with your choice of greens and Reese Manzanilla Olives.