"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Chicken Salad Stuffed Orchids

Published by: Sarah

  • Dec
  • 5

I discovered this elegant appetizer when I first went to see Cirque du Solei with “Tapis Rouge” tickets. The chef, Gary, was kind enough to give me the basic recipe. I tweaked it as I always do. Incidentally, the orchids make a beautiful garnish & taste divine with my ” Sherry Cream Sauce for Ravioli .”

2 c. Cooked Chicken
½ c. Feta Cheese with Garlic & Herbs
2 stalks Celery (from the heart), rough chopped
1 handful of Flat Leaf Parsley, no stems
1 tsp. Dried Tarragon
Salt & Pepper, to taste
2 Scallion, finely sliced
2 T. Cranberries, chopped
24 “Dandrobian” Orchids, open blossoms  
 – Edible orchids can be ordered through any flower shop!

Combine chicken, feta, celery, parsley & tarragon in a food processor.
Pulse into a fine mixture.
Remove to a bowl & mix in just enough mayonnaise to hold it together.
Season with salt & pepper to taste.
Cover & let stand at room temperature 15 minutes.
Taste your turkey salad again & correct the seasoning if necessary.
Fold in the scallion & cranberries.
Stuff each orchid blossom gently with 1 – 2 tsp turkey salad (do not over stuff).
Serve immediately.

 NOTE: The most common colors for these orchids are all purple, all white or a combo of both. However, they come in several other bright colors. They are just difficult to find 😉


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