OUNCES OF CHICKEN IN A CUP RECIPES

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CHICKEN SALAD CUPS RECIPE: HOW TO MAKE IT



Chicken Salad Cups Recipe: How to Make It image

Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 14 servings.

Number Of Ingredients 13

1 package (15 ounces) refrigerated pie pastry
2 cups cubed cooked chicken
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
TOPPING:
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Steps:

  • Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 335mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

CHICKEN SALAD CUPS RECIPE: HOW TO MAKE IT



Chicken Salad Cups Recipe: How to Make It image

Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 14 servings.

Number Of Ingredients 13

1 package (15 ounces) refrigerated pie pastry
2 cups cubed cooked chicken
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
TOPPING:
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Steps:

  • Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 335mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 10g protein.

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From brokenbarrelwoodlands.com
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From bettycrocker.com
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