This recipe features bread cones stuffed with chicken, apples, avocado, spinach, green onion, blue cheese, dried cranberries and slivered almonds. It’s dressed with mayonnaise to taste. The recipe makes six cones. (Pam used a 6-inch cone form.) Forms can be found on Amazon, but smaller ones are available locally at Rulli Bros.
INGREDIENTS
1 package Pillsbury Italian Bread Dough
½ chicken breast, poached and diced
1 small apple, peeled and diced
1 avocado, pitted, peeled and diced
Handful of fresh spinach, chopped
1 or 2 green onions, diced
⅛ cup blue cheese
¼ cup dried cranberries
⅛ cup slivered almonds
¼ cup mayonnaise to taste
salt and pepper to taste
PREPARATION
Bread cones: Cut baking dough into strips. Spray baking cones with non-stick spray. Wrap dough around cones. Place cones on baking sheet and bake according to instructions on Pillsbury package. Allow bread cones to cool.
Filling: Allow poached chicken to cool. In medium-size mixing bowl, combine diced chicken, green onions, cranberries, almonds and blue cheese. Gently add the chopped apples, chopped spinach, and diced avocado. Gently blend in the mayonnaise. Salt and pepper to taste.
Fill cooled pastry cones with chicken-salad mixture.
Enjoy! So good!
***
Metro Monthly is a local news and events magazine based in Youngstown, Ohio. We circulate throughout the Mahoning Valley and offer print and online editions. Be sure to visit our publication’s website for news, features and community events. Office: 330-259-0435.
© 2022 Metro Monthly. All rights reserved.
