Chicken Salad Log (version 2)


1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups finely cut-up cooked chicken
2 hard-cooked eggs, chopped
1/4 cup sliced green onions (2 to 3 medium)
3 green pepper rings
1 tablespoon toasted sesame seed
3 tablespoons chopped green onion or green pepper
3 tablespoons chopped pitted ripe olives
3 tablespoons chopped pimiento, drained


Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper, and pepper sauce. Stir in chicken, eggs, and 1/4 cup onions. Shape into log, 8x2 inches. Wrap in plastic wrap; refrigerate until firm, about 4 hours.

Cut each green pepper ring once to make a curled strip. Place strips diagonally across log, dividing log into fourths. Sprinkle each section with one of the four remaining toppings. Serve with crackers. Makes about 10-12 servings.

Other recipe variations of Chicken Salad Log :

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