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Roasted Garlic Rosemary Chicken Salad on U.S. Potato Mini Hashbrowns

Roasted Garlic Rosemary Chicken Salad on U.S. Potato Mini Hashbrowns

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Print Recipe

Total Time40 Mins

Prep Time15 Mins

Cook Time35 Mins

ServingsServes 4

Prep Method: BakedFried

Dish

AppetizerSaladSide Dish

Prep Time

15 Mins

Cook Time

35 Mins

Serving

Serves 4

Description

Roasted Garlic Rosemary Chicken Salad on U.S. Potato Mini Hashbrowns

Ingredients

500 grams U.S. Potato mini hashbrown
Olive oil as needed
1 head Roasted Garlic
½ cup Mayonnaise
200 grams Roast or Boiled Chicken Breast
¼ cup Celery, finely chopped
25 grams Pimiento
½ teaspoon Salt
½ teaspoon Pepper
1 sprig Rosemary
18 pieces Quail Egg, fried

Garnishes

Rosemary
Pink Pepper

Preparation

Shred the chicken breast with your hands.
Add mayonnaise, roasted garlic, celery, pimiento and rosemary.
Season with salt and pepper. Refrigerate.
Spray the U.S. potato mini hashbrowns with olive oil. Bake or air fry at 232°C (450°F) for 22 minutes.
Fry the quail eggs and set aside.
When the U.S. potato mini hashbrowns are ready, top with quail egg and chicken salad.
Garnish with rosemary and pink pepper.

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