Chicken-Salad Cheesecake
2016-03-01 00:41:49
Makes 4 servings of chicken-salad and herbed salad.
Ingredients
- 1½ cups chopped cooked chicken
- ÂĽ cup chopped roasted red pepper
- ½ teaspoon lemon zest
- ÂĽ cup mayonnaise
- 1 (8-ounce) package cream cheese, softened
- 1 (4-ounce) package crumbled feta
- 2 large eggs, lightly beaten
- 1 teaspoon chopped fresh thyme
- 1 green onion, chopped
- â…” (16-ounce) package phyllo dough pastry, thawed
- ÂĽ cup melted butter
- Herbed Salad (recipe follows)
Herbed Salad
- ½ teaspoon lemon zest
- ÂĽ cup fresh lemon juice
- 2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- ÂĽ teaspoon kosher salt
- ÂĽ teaspoon ground black pepper
- ½ cup olive oil
- 1 (4-ounce) package arugula
- 1 pound fresh, thin asparagus, cut into 2-inch pieces and blanched
- 1 (8-ounce) package baby peas or sugar snap peas, blanched
- 3 multicolored radishes, thinly sliced
- â…“ cup mixed torn herbs (flat leaf parsley, basil, dill, and mint)
Instructions
- In a medium bowl, stir together chicken, pepper, lemon zest, and mayonnaise.
- In a large bowl, beat cream cheese, feta, and eggs until smooth. Fold in chicken mixture, thyme, and onion.
- 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.
- Preheat oven to 400°.
- 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
- 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.
Victoria https://www.victoriamag.com/
