Festive chicken salad log
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese, softened |
| ¼ | cup | Mayonnaise or salad dressing |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
| 4 | drops | Red pepper sauce |
| 2 | cups | Finely cut-up cooked chicken |
| 2 | Hard-cooked eggs, chopped | |
| ¼ | 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 |
Directions
TOPPINGS
Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper, and pepper sauce. Stir in chicken, eggs, and ¼ 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.
NOTE: The toppings make it look fancier, but usually I dispense with them and just mound the mix into a serving dish. It's great!