This is the second in my Mother’s Day brunch series. Although it is not truly a mousse; the term does describe the airy and light consistency. Basically a whipped chicken salad, served with celery sticks or crackers, this is a nice savory “munchie” for in between courses. If you prefer, it would also make a nice tea sandwich or canapé garnished with capers or gherkins. Because of the whipped consistency this dish is best served right away, fresh out of the processor. (Note: This recipe came out quite good using the meat from a rotisserie chicken.)
Tzatziki Chicken Mousse
1 Cup – Cooked chicken meat, white & dark, cubed
1 – Small Shallot, chopped
1 – Celery stick, chopped
¼ Cup – Tzatziki Sauce
1 Tablespoon – Mayo
1/2 tsp – Dried Tarragon
1/2 tsp – fresh lemon juice
Kosher salt & fresh ground black pepper
Pulse the chicken in a food processor until crumbly and continue pulsing while adding the shallot and celery. Add the Tzatziki, mayo, tarragon, and lemon juice and process until quite smooth and fluffy. Check for seasoning and add salt & pepper to taste. Serve immediately with celery sticks and crackers.
Hmmm that does sound tasty and so easy to make!
Thanks Misti! The meat has a lot to do with the texture and flavor so I would think of substituting it with another ingredient (or ingredients) as opposed to leaving it out completely. Perhaps add a cups worth of spinach, mixed with cream cheese, and walnuts or maybe cooked eggplant, with onions, and sun-dried tomatoes. There are many vegetarian possibilities just be aware that the taste will be quite different without the chicken.
Looks yum! What do you think about leaving the meat out of it? I’m embarking on a two month vegetarian trial so I was thinking for future purposes.
That was so yummy! And the Tzatziki made it so light 😉