Kids Chicken Salad Sushi Rolls - Rachael Ray

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large boneless skinless chicken breast
• 1/4 cup light mayonnaise
• 1/3 cup diced apple
• 1 teaspoon lemon juice
• salt & pepper (to taste)
• 4 slices whole wheat sandwich bread, crusts removed
• 1/2 teaspoon light mayonnaise
• 2 large carrots, julienned
• 1 small cucumber, julienned

Recipe

• 1 place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
• 2 bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
• 3 remove from heat and let sit in water 10 minutes.
• 4 when cool enough to handle, cut into chunks and pulse in processor until finely chopped. this should yield about 1/2 cup.
• 5 in a medium-size bowl, combine chicken with diced apple, 1/4 cup mayo, lemon juice and salt and pepper to taste. (this is basic version; can add any desired seasonings.) stir until thoroughly combined.
• 6 to make 1 roll: trim crusts from 1 slice sandwich bread (need spongy supermarket-style bread here; not artisanal-style with big or coarse crumb).
• 7 using a rolling pan, “roll” slice out a bit, just to flatten and soften.
• 8 lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
• 9 top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
• 10 starting at one short end, roll up like a sushi roll.
• 11 repeat with 3 more slices of bread to make 4 rolls total.
• 12 chill for 10 minutes; then cut crosswise into smaller rolls.