I saw Giada make these Chicken Salad Pinwheels on her rock climbing episode a few weeks ago. These pinwheels and the fig bars that followed immediately went on my list of recipes to make.
I love chicken salad…it’s my go to lunch order. In all honesty, I don’t know what attracted me to this particular recipe because I absolutely despise mustard. Like can not take a bite of the stuff kind of hate. But for whatever reason I went with it. Maybe it was the honey-mustard combo, but I’m not sure. After all was said and done I could not bring myself to eat more than a bite or two only because the mustard freaked me out. I have problems. However my mom loved them so I know that I found a good recipe. 
In other news…did anybody notice the cute plate the pinwheels are pictured on? I was so excited to finally have a recipe that could utilize that plate. I went to West Elm about a month ago and they were sold out. Huge bummer. But I was set on getting it so I ordered it online and my heart totally melted when it shipped to my house. I love a dog in a fedora. Too cute for words.
Here’s what you’ll need
In a medium bowl, combine mascarpone, honey and mustard
Add zest and the juice of half a lemon, then fold in the chicken and season with s&p
Now shmear the mixture on top of flatbread or lavash
Top with arugula. Spread the chicken salad on the whole bread, unlike this picture.
Roll it up as tight as you can without breaking the bread!
A perfect lunch! Look at my cute doxie plate 🙂
- 3 cups store-bought rotisserie chicken breast, finely shredded
- 1½ cups baby arugula
- 8 ounces mascarpone, at room temperature
- ¼ cup honey
- ¼ cup whole grain mustard
- zest of 1 lemon
- juice of ½ a lemon
- salt and pepper to taste
- 3 12×9-inch Lavash breads (or tortillas)
- Mix the mascarpone, honey, mustard lemon zest and lemon juice in a medium bowl until smooth.
- Fold in the shredded chicken breast then season with salt and pepper, to taste.
- Divide the mixture into thirds then spread onto the lavash bread, leaving a ½-inch border around the edges of each.
- Starting at the longest edge, tightly roll up the breads like a jellyroll. Roll as tight as you can without tearing the bread.
- Cut each into sandwiches or thinner pieces and serve.
