Jeff Mauro’s Chicken Salad Wrap with Turbo Broccoli Cheddar Soup

by Rachael Ray Show Staff 9:00 AM, March 19, 2015

Aired March 19, 2015

Serves 4

2 scallions, sliced thin up to the pale green part
2 celery ribs, diced
1/2 cup toasted walnuts
1/4 cup dried cranberries
1 teaspoon sugar
Salt and pepper
1 teaspoon Dijon mustard
1 cup mayo
2 cooked chicken breasts
4 small flour tortillas (optional)

For the Turbo Broccoli Cheddar Soup:
2 tablespoons butter
1 small yellow onion, finely chopped
Salt and pepper
1 cup chicken stock
1 head broccoli, chopped and blanched in seasoned water
1/2 cup milk
1 cup sharp cheddar cheese
Rice cereal, for topping



Mix scallions, celery, walnuts and cranberries with sugar, salt, pepper and Dijon.  Let flavors meld for 10 minutes. Add in mayo and mix until incorporated; adjust seasoning if necessary.  Add in chicken and mix well to incorporate. Let sit in fridge for at least one hour before serving, overnight preferred. Can be served as a wrap.

For the Soup:
Melt butter in Dutch oven and sauté onions until translucent. Season with salt and pepper. Add in stock and simmer for 5 minutes. Pour into a blender with broccoli into a blender and process until smooth. Add cheddar and milk, and season to taste. Adjust thickness if necessary with more stock or milk.

Top with seasoned, pan-fried rice cereal. .