ARTICHOKE CHICKEN SALAD TARTS

ARTICHOKE CHICKEN SALAD TARTS image

Yield 12 servings

Number Of Ingredients 13

Previous Next

Tart Shells
12 slices soft white sandwich bread
2 tablespoons butter or margarine, melted
Salad
1 can (14 oz) artichoke hearts, drained and coarsely chopped
1-1/2 cups (8 oz) finely diced coked chicken
1/2 cup finely diced red bell pepper
2 tablespoons snipped fresh parsley
1 lemon
1/4 cup creamy Ceasar salad dressing
1 small garlic clove, pressed
Grated fresh Parmesan cheese
Coarsely ground black pepper

Steps:

Tart Shells 1. Preheat oven to 375 degrees F. 2. Flatten bread slices using a rolling pin. Trim crust off bread slices using a pizza cutter, sorming squares. Cut a 1/2-inch slit in each side of bread slices. 3. Place butter in a prep bowl; microwave on HIGH 20-30 seconds or until melted. 4. Brush butter evenly over both sides of bread. Carefully press bread into cups of 12-cup muffin pan. 5. Bake 18-20 minutes or until golden brown; remove from oven and cool completely. Salad 1. Coarsely chop artichokes. 2. Finely dice chicken and bell pepper. 3. Snip parsley. 4. Zest lemon to measure 1 tsp zest. Juice lemon to measure 2 tsps juice. 5. Combine artichokes, chicken, bell pepper, parsley, lemon zest, juice, dressing and garlic. For a cooler serving temperature, cover and refrigerate at least 30 minutes. To Serve Fill tart shells with chicken mixture using medium scoop. If desired, finely grate Parmesan cheese over chicken mixture using microplane grater. Top with coarsely ground black pepper. Serve immediately.