Chicken-Salad Cheesecake

Chicken-Salad Cheesecake
Chicken-Salad Cheesecake
Makes 4 servings of chicken-salad and herbed salad.
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  1. 1½ cups chopped cooked chicken
  2. ¼ cup chopped roasted red pepper
  3. ½ teaspoon lemon zest
  4. ¼ cup mayonnaise
  5. 1 (8-ounce) package cream cheese, softened
  6. 1 (4-ounce) package crumbled feta
  7. 2 large eggs, lightly beaten
  8. 1 teaspoon chopped fresh thyme
  9. 1 green onion, chopped
  10. ⅔ (16-ounce) package phyllo dough pastry, thawed
  11. ¼ cup melted butter
  12. Herbed Salad (recipe follows)
Herbed Salad
  1. ½ teaspoon lemon zest
  2. ¼ cup fresh lemon juice
  3. 2 tablespoons Champagne vinegar
  4. 1 teaspoon Dijon mustard
  5. ¼ teaspoon kosher salt
  6. ¼ teaspoon ground black pepper
  7. ½ cup olive oil
  8. 1 (4-ounce) package arugula
  9. 1 pound fresh, thin asparagus, cut into 2-inch pieces and blanched
  10. 1 (8-ounce) package baby peas or sugar snap peas, blanched
  11. 3 multicolored radishes, thinly sliced
  12. ⅓ cup mixed torn herbs (flat leaf parsley, basil, dill, and mint)
  1. In a medium bowl, stir together chicken, pepper, lemon zest, and mayonnaise.
  2. In a large bowl, beat cream cheese, feta, and eggs until smooth. Fold in chicken mixture, thyme, and onion.
  3. On a flat surface lined with parchment paper, place 1 layer of phyllo. Brush with melted butter. Continue layering phyllo to make 12 layers, brushing each with melted butter. Cut stack into quarters.
  4. Preheat oven to 400°.
  5. Place each quarter of phyllo in a (6-inch) tart pan with removable bottom, and divide chicken salad among tart shells. Place on a baking sheet, and bake until golden brown, about 20 minutes. Serve warm with Herbed Salad.
Herbed Salad
  1. In a medium bowl, whisk together lemon zest, lemon juice, vinegar, mustard, salt, pepper, and olive oil. Toss vinaigrette with arugula, asparagus, peas, radishes, and herbs. Serve immediately with Chicken-Salad Cheesecake.
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