The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Hot Chicken Salad with Phyllo Crust

Blaise Doubman

I love chicken salad just about every way you could have it but I think the recipe I am sharing here today is not only unique but delicious too! I have made this for people before and nobody has ever had anything like it! The chicken salad is delicious by itself but when you add the salty, buttery crunch of the phyllo on top, it is out of this world. Phyllo dough is super thin and can be hard to work with but do not give up on it. Just keep buttering the sheets of dough and keep crumbling and salting. There really can not be any mistakes with this recipe. 

You can use any type of chicken you want. for this recipe. I have actually even used leftover fried chicken and included the skin and everything and it was just as delicious! Or you can use your favorite cut of chicken such as the breast, thigh or even leg. Just be sure to cut the chicken up in bite sizes pieces. To toast the almonds, do so on the stovetop instead of in the oven so you can see if they start to burn. Be careful when toasting nu ts because as soon as you turn your back on them, they will burn! The celery in this recipe is optional but it is really delicious and adds to the overall flavor and complexity of the final dish. This is a crowdpleaser! 

Hot Chicken Salad with Phyllo Crust

This will keep, covered with aluminum m foil, chilled in the refrigerator for up to 4 days.

2 cups rotisserie chicken, cut into pieces

1 cup finely diced celery

1/2 cup toasted almonds

1 tablespoon grated onion

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 cup mayonnaise

Phyllo pastry sheets, defrosted if frozen

1/2 stick butter, melted

1 teaspoon salt 

Start by preheating your oven to 375 degrees F. Spray a 9-inch pie pan with non-stick spray.

In a large bowl combine the prepared chicken, diced celery, toasted almonds, granted onion, fresh lemon juice, lemon zest and mayonnaise. Stir until well combined. 

Pour into the prepared pie pan and spread out evenly.

Lay out the Phyllo dough and carefully crush each sheet with melted butter. Crumble up the sheet with the melted butter on it, lightly into a loose ball. Continue with this process until all of the top of the chicken salad is covered. Sprinkle the top evenly with the salt. 

Bake, in preheated oven, for 20-25 minutes, until the top is brown and the filling hot. 

Remove, allow to cool slightly and enjoy!

Ask and Answer: A few people have written in and asked if I have a Texas Sheet cake recipe on my website and yes I do! I actually have a few! I have a chocolate sheet cake, a peanut butter sheet cake as well as sheet cake cookies. Just search my website through the search engine!