• 10servings
  • 25minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, H, D
MineralsCopper, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 chicken thighs

  2. 1 small container baby bella mushrooms , thinly sliced

  3. 2 tbsp. butter

  4. 2 tsp. chicken rub seasoning

  5. 3 hard boiled eggs

  6. 1/2 cup shredded Cheddar and monterey jack cheese

  7. 6 tbsp. mayo

  8. 1 can medium pitted black olives

  9. 1 tbsp. yellow cheddar cheese , shredded (for decoration)

  10. Pringles chips

Instructions Jump to Ingredients ↑

  1. Cook chicken thighs in boiling water in a small sauce pan until no longer pink inside, about 25 minutes. Drain, let cool until able to handle. Remove the meat off the bone and shred in strips.

  2. Meanwile, in a skillet, sautee baby bellas in 2 tbsp. butter for about 5 minutes. Stir in 2 tsp. chicken rub seasoning and cook 1 more minute. Remove from heat and let cool.

  3. On a large round plate, assemble the spread in the following order:

  4. Place shredded chicken on the bottom, forming a circle. Spread with about 2 tbsp. mayo.

  5. Layer the sauteed baby bellas over top, spread with another 2 tbsp. mayo.

  6. With a fork in a separate plate, crumble the boiled eggs. Sprinkle the eggs over the mushroom layer and top with remaining 2 tbsp. mayo.

  7. Spread the shredded cheese over the egg layer and press in lightly with your hands, sort of "petting it".

  8. Quarter the black olives. Starting in the middle of the spread, layer the olives in a circular pattern, covering the top.

  9. Sprinkle 1 tbsp. of cheddar cheese in the center for decoration. Refrigirate the spread for about 1 hour before serving, to let the mayo soak through.

  10. Lay the chips all arount the spread just before serving, making it look like flower petals.


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