Sunray Chicken Salad

Entry for the Ready, Set, Cook Contest.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  red potatoes, peeled and cubed
• 2  chicken breasts, cubed
• 1  teaspoon basil
• 1⁄2 cup white wine
• 1  lemon, sliced
• 3  cloves garlic, minced
• 1  pinch sea salt
• 4  hard-boiled eggs
• 1 1⁄2 teaspoons mustard
• 1  teaspoon barbecue sauce
• 3  red potatoes, peeled
• 1⁄4 cup milk
• 1  tablespoon butter
• 27  filo pastry
• 1  egg
• 1  bunch spinach
• 1⁄2 cup cashews
• 1 (15 ounce) can apricots, cut to bite size pieces

Directions

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. Set aside in refrigerator
3. Hard boil 4 eggs
4. Seperate hard boiled yolks from whites
5. Cube whites, set aside
6. In a medium bowl, mix mustard and barbeque sauce with hard boiled yolks thoroughly
7. Set aside
8. Mash remaining 3 red potatoes with milk and butter, set aside
9. With remaining egg, brush every 3 sheets of filo for 9 sheets with egg yolk
10. Cut group of 9 sheets into three equal parts
11. Drop tablespoon of mashed potato onto filo
12. Fold closed
13. Coat with egg white
14. Do this until all filo is gone
15. Set potato filled filo onto cookie sheet
16. Bake at 350 degrees Fahrenheit for 10 minutes
17. Clean and cut spinach into bite size pieces
18. Set spinach onto plate or bowl
19. Remove lemons from potatoes and chicken, replace with fresh sliced lemon
20. Sprinkle chicken and potato mixture over spinach
21. Sprinkle apricots, cashews, and cubed hard boiled egg whites over spinach
22. Set potato filo pillows on top of salad or on side of bowl or plate
23. Pipe hard boiled egg yolk mixture on side of bowl or plate, using it to eat with filo pillows or with salad