Spicy Chicken Olivieh Bites
Spicy Chicken Olivieh Bites
Ingredients
For the Chicken and Vegetables
- 1 pound boneless, skinless chicken breast
- 1 1/2 pounds Yukon Gold potatoes, peeled and quartered
- 2 carrots, peeled and roughly chopped
- 1/2 cup frozen peas
- 1/2 cup dill pickles, finely diced
- 3 hard-boiled eggs, peeled and finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Spicy Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Sriracha sauce, or more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh dill, finely chopped
For Serving
- 15 mini phyllo shells, baked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon red pepper flakes, for garnish, optional
Instructions
- 1
Place the chicken breast in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred or finely dice. Set aside.
⏱️ 25 min
- 2
While the chicken cooks, place the peeled and quartered potatoes and chopped carrots in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until vegetables are fork-tender. Drain well and let cool slightly.
⏱️ 25 min
- 3
In a large mixing bowl, mash the cooked potatoes and carrots until mostly smooth, but with some texture remaining. Add the shredded chicken, frozen peas, finely diced dill pickles, and chopped hard-boiled eggs. Mix gently to combine.
⏱️ 10 min
- 4
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, Sriracha sauce, garlic powder, smoked paprika, and fresh dill. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning and Sriracha to your preference.
⏱️ 5 min
- 5
Pour the spicy dressing over the chicken and vegetable mixture. Mix thoroughly until all ingredients are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
⏱️ 5 min
- 6
Once chilled, spoon the Spicy Chicken Olivieh mixture into the pre-baked mini phyllo shells. Garnish with chopped fresh parsley and an optional sprinkle of red pepper flakes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Olivieh Bites
Ingredients
For the Chicken and Vegetables
- 1 pound boneless, skinless chicken breast
- 1 1/2 pounds Yukon Gold potatoes, peeled and quartered
- 2 carrots, peeled and roughly chopped
- 1/2 cup frozen peas
- 1/2 cup dill pickles, finely diced
- 3 hard-boiled eggs, peeled and finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Spicy Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Sriracha sauce, or more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh dill, finely chopped
For Serving
- 15 mini phyllo shells, baked according to package directions
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon red pepper flakes, for garnish, optional
Instructions
- 1
Place the chicken breast in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred or finely dice. Set aside.
⏱️ 25 min - 2
While the chicken cooks, place the peeled and quartered potatoes and chopped carrots in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until vegetables are fork-tender. Drain well and let cool slightly.
⏱️ 25 min - 3
In a large mixing bowl, mash the cooked potatoes and carrots until mostly smooth, but with some texture remaining. Add the shredded chicken, frozen peas, finely diced dill pickles, and chopped hard-boiled eggs. Mix gently to combine.
⏱️ 10 min - 4
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, Sriracha sauce, garlic powder, smoked paprika, and fresh dill. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning and Sriracha to your preference.
⏱️ 5 min - 5
Pour the spicy dressing over the chicken and vegetable mixture. Mix thoroughly until all ingredients are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
⏱️ 5 min - 6
Once chilled, spoon the Spicy Chicken Olivieh mixture into the pre-baked mini phyllo shells. Garnish with chopped fresh parsley and an optional sprinkle of red pepper flakes.
⏱️ 5 min