Yield: 8 Servings
4 Chicken breast (skinless and boneless) (chopped)
2 Avocados (diced pieces)
2 cans Hearts of palm (sliced)
1/2 cup Capers (whole)
1 bunch Watercress (chopped fine)
1/2 cup Parsley (chopped fine)
4 Green onions (green and white part) (sliced)
CAPER VINAIGRETTE
1/2 cup Tarragon wine vinegar
1/2 cup Minced capers
1-1/4 cups Olive oil
2 Capfuls lemon juice
White pepper, salt to taste
Pastry shells
MIX ALL INGREDIENTS TOGETHER. THIS CAN BE MADE 1 DAY AHEAD WITHOUT THE VINAIGRETTE DRESSING. POUR VINAIGRETTE DRESSING AND MIX WITH CHICKEN MIXTURE RIGHT BEFORE YOU FILL PASTRY SHELLS. FILL PASTRY SHELLS AND TOP WITH A PARSLEY TOP.
PASTRY SHELLS:
YOU CAN BUY THE PHYLO SHELLS OR PURCHASE FROM A FOOD DISTRIBUTOR THE MADE UP PASTRY SHELLS (THEY LOOK LIKE SEA SHELLS) ANY SMALL PASTRY SHELL, CANAPE SIZE WILL DO.