Kids Chicken Salad Sushi Rolls - Rachael Ray

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
  • Bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
  • Remove from heat and let sit in water 10 minutes.
  • When cool enough to handle, cut into chunks and pulse in processor until finely chopped. This should yield about 1/2 cup.
  • In a medium-size bowl, combine chicken with diced apple, 1/4 cup mayo, lemon juice and salt and pepper to taste. (This is basic version; can add any desired seasonings.) Stir until thoroughly combined.
  • To make 1 roll: trim crusts from 1 slice sandwich bread (need spongy supermarket-style bread here; not artisanal-style with big or coarse crumb).
  • Using a rolling pan, “roll” slice out a bit, just to flatten and soften.
  • Lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
  • Top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
  • Starting at one short end, roll up like a sushi roll.
  • Repeat with 3 more slices of bread to make 4 rolls total.
  • Chill for 10 minutes; then cut crosswise into smaller rolls.
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