Best Kids Chicken Salad Sushi Rolls Rachael Ray Recipes

Candy Sushi image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon butter, cut into pieces
12 regular marshmallows
2 cups puffed rice cereal (recommended: Kellogg's Rice Krispies cereal)
4 fruit roll-ups (pressed dried fruit rounds, 8 inches) any brand, any flavor
8 strips licorice candy (recommended: Twizzler's brand), any flavor ? pieces should be 6 to 7 inches long, trim to match width of roll-ups

Steps:

Melt butter in a medium saucepan over low heat and add marshmallows. Stir marshmallows until completely melted. Remove mixture from heat and add cereal. Stir to coat cereal evenly in melted marshmallows.
Roll out the fruit roll-ups. Place 1/4 of the coated cereal onto each fruit roll up and spread and gather toward 1 side of roll up. Place 2 licorice twists onto the center of the spread out cereal mix. Wrap and roll the candy and fruit, maneuvering the licorice to the center of the roll, so that the finished product resembles a sushi roll. Repeat with remaining rolls.
Place a sharp knife into a bowl of very warm water. Cut candy sushi with warm knife and arrange on a plate then serve.

Kids Chicken Salad Sushi Rolls - Rachael Ray image

Provided by PSU Lioness

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
Bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
Remove from heat and let sit in water 10 minutes.
When cool enough to handle, cut into chunks and pulse in processor until finely chopped. This should yield about 1/2 cup.
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.
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).
Using a rolling pan, "roll" slice out a bit, just to flatten and soften.
Lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
Top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
Starting at one short end, roll up like a sushi roll.
Repeat with 3 more slices of bread to make 4 rolls total.
Chill for 10 minutes; then cut crosswise into smaller rolls.