Return to Hot Appetizers

 

A Twist on Chicken Salad

3 star rating
 

Add a Photo

Submitted by: Deborah M. Le Mense

 

A chicken salad mixture containing marinated artichokes, garlic, olives, and pico de gallo is spooned on top of baked rounds of refrigerated breadstick dough, and sprinkled with parmesan cheese.
 

Ingredients

  • 1 medium-size bowl or container
  • 1 cookie sheet for bread
  • 1 12.5 oz can of Premium Chunk Chicken Breast in water
  • 1 6 oz jar of Marinated Artichoke Hearts
  • 1 1/2 cups of fresh Pico de gallo
  • 1/2 cup of fresh Finely Shredded Parmesan Cheese
  • 1 1/2 teaspoons of fresh Minced Garlic
  • 1 small can of Chopped Black Olives (optional)
  • 1 11-oz. tube of Pillsburry Original Breadsticks (low fat-style is optional)

Save Recipe

Interact

 
Method

1. Drain off the liquid from the Chicken Breast and add chicken to container. 2. With a spoon, break up the chicken in the container. 3. Add the Pico De Gallo to the container. 4. Drain the jar of Artichoke Hearts. 5. Chop and add the Artichoke Hearts to the container with Chicken and Pico De Gallo. 6. Add the Minced Garlic. 7. Add the chopped Black Olives, if you desire, and stir all the ingredients in the container. 8. Let sit in refrigerator for as long as you can (2 hours suggested) so the flavors can mix together. Overnight is even better if you have the time. 9. When there is 30 min. before serving time, prepare the bread sticks as recommended on the tube, however instead of bread "sticks" make them into round balls. After the bake they will look like bread cookies. Be sure to check timing because the shape is different. 10. When you pull the bread out of the oven spoon your Chicken mixture from the container onto the bread. 11. Sprinkle the cheese on top and you are ready to serve a refreshing, low cal, summer Appetizer. This is also a great meal as a sandwich or alone without any bread

 

Notes: Very easy, low cal, healthy, Summer, and refreshing... and it can be used as a meal, side dish, or an appetizer atop bread.

 

Number of Servings: 12 Appetizers or 4 main courses

 

Submitted by: Deborah M. Le Mense ()

 

Advertisement