2 lbs small white potatoes 1 cup cooked chicken breast diced 1/4 cup shredded carrots 1/4 cup finely chopped celery 2 tbsp finely chopped unsalted cashews 1 1/2 tsp rice vinegar or cider vinegar 1 tsp grated orange rind 2 tbsp plain soy yogurt ( can use better than cream cheese ot tofu cream cheese) 1/4 tsp salt
In a large sauce pan of boling water, cook potatoes for 20 to 25 minutes or until tender. Drain let stand until cool enough to handle. Cut the potatoes in half. Trim the bottoms so that the potatoes will sit flat. Cut side up. Using a melon baller or sm spoon, hollow out the center of each half. Save the potato centers for other uses. In a meduim bowl stir together the chicken and carrots, celery, cashews, vinegar, orange rind and yogurt and salt until well blended. Spoon 1 tbsp of the mixture into hollowed out potatoes. refrigerate left overs. Makes 32 appetizers.
What a holiday safe treat you can bring for Easter. Enjoy!!!