Summer’s Best Chicken Salad

by Ellen Adams

Serves 4

INGREDIENTS
2 ½ cups diced, cooked chicken 
1 cup finely chopped celery 
1 cup chopped walnuts, almonds or pecans (optional) 
½ cup onion, chopped finely 
½ teaspoon salt 
1 teaspoon Worcestershire sauce 
½ cup mayonnaise

DIRECTIONS
1. Combine all ingredients and fold together.
2. Serve in egg roll cups, in lettuce cups, in a sandwich, or with crackers.

Crispy Egg Roll Cups

INGREDIENTS
1 package egg roll wrappers 
Cooking spray

Extra-large muffin pan or four ceramic ramekins

DIRECTIONS
Using extra-large muffin pan

1. Preheat oven to 400 degrees.
2. Spray muffin pan with cooking spray and place one egg roll wrapper into each hole and press down lightly to form a cup.
3. Spray the wrapper again with cooking spray to promote browning.
4. Bake for about 7 to 10 minutes or until crispy and browned.
5. Carefully remove cups from muffin pan and let cool.

Using ceramic ramekins

1. Preheat oven to 400 degrees.
2. Place ramekins upside down on a cookie sheet.
3. Spray the bottom and sides of the ramekins with cooking spray.
4. Lay an egg roll wrapper over each ramekin and mold with your fingers to form a cup.
5. Spray the wrapper again with cooking spray to promote browning.
6. Bake for about 7 to 10 minutes or until crispy and browned.
7. Remove cups from the ramekin and let cool.
8. Repeat to make four more cups.

Ellen Adams is a personal chef in the Webster area. She is a military veteran and was a contestant on the Food Network cooking show “Chopped!” She leads a program for fellow veterans called Cooking with Heroes, which provides participants the opportunity to learn to prepare nutritionally complete, cost-efficient, and delicious meals using fresh produce, partially sourced from the EquiCenter farm in Honeoye Falls, where it is housed.

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