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Lemon Chicken Spread Recipe

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In Marshall, Illinois, Violet Beard puts a fresh face on chicken salad by adding lemon peel, green olives and mushrooms. There's just the right amount to make two satisfying sandwiches.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1 cup cubed cooked chicken
  • 1/2 cup chopped fresh mushrooms
  • 1/3 cup chopped pimiento-stuffed olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1 to 1-1/4 teaspoons poultry seasoning
  • 1/4 teaspoon salt
  • 2 sandwich rolls or croissants
  • Lettuce leaves

Nutritional Facts

1 serving (1/2 cup) equals 597 calories, 36 g fat (7 g saturated fat), 72 mg cholesterol, 1,335 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein.

Directions

  1. In a blender or food processor, cover and process chicken until minced. Transfer to a bowl; add the mushrooms, olives and parsley.
  2. In another bowl, combine the mayonnaise, lemon juice and peel, poultry seasoning and salt; add to chicken mixture and mix well. Spread about 1/2 cup on each roll; top with lettuce. Yield: 2 servings.
Originally published as Lemon Chicken Spread in Quick Cooking March/April 2001, p52

Nutritional Facts

1 serving (1/2 cup) equals 597 calories, 36 g fat (7 g saturated fat), 72 mg cholesterol, 1,335 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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