Sunray Chicken Salad

1. 1

   Sautee cubed chicken and 2 cubed red potatoes in white wine, basil, minced garlic, sea salt, and 1/2 sliced lemon until all liquid is gone

2. 2

   Set aside in refrigerator

3. 3

   Hard boil 4 eggs

4. 4

   Seperate hard boiled yolks from whites

5. 5

   Cube whites, set aside

6. 6

   In a medium bowl, mix mustard and barbeque sauce with hard boiled yolks thoroughly

7. 7

   Set aside

8. 8

   Mash remaining 3 red potatoes with milk and butter, set aside

9. 9

   With remaining egg, brush every 3 sheets of filo for 9 sheets with egg yolk

10. 10

    Cut group of 9 sheets into three equal parts

11. 11

    Drop tablespoon of mashed potato onto filo

12. 12

    Fold closed

13. 13

    Coat with egg white

14. 14

    Do this until all filo is gone

15. 15

    Set potato filled filo onto cookie sheet

16. 16

    Bake at 350 degrees Fahrenheit for 10 minutes

17. 17

    Clean and cut spinach into bite size pieces

18. 18

    Set spinach onto plate or bowl

19. 19

    Remove lemons from potatoes and chicken, replace with fresh sliced lemon

20. 20

    Sprinkle chicken and potato mixture over spinach

21. 21

    Sprinkle apricots, cashews, and cubed hard boiled egg whites over spinach

22. 22

    Set potato filo pillows on top of salad or on side of bowl or plate

23. 23

    Pipe hard boiled egg yolk mixture on side of bowl or plate, using it to eat with filo pillows or with salad

* Per serving · 4 servings · Values may vary.