Artichoke Chicken Salad Monsters
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
Related Tips
The Forbidden Thistle
The Forbidden Thistle
The Forbidden Thistle
Until the 16th century many countries forbid women from eating artichokes.
