CHICKEN SALAD CUPS APPETIZER/ SNACK
This recipe comes from Best of Taste at Home Magazine Spring 2009 and is credited to Lois Holdson. Pineapple and almonds are the surprise hits in this creamy chicken salad in cute cups making the perfect appetizer or snack portion. A great one for the spring and summer entertaining. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 1h10m
Yield 1 salad cup, 14 serving(s)
Number Of Ingredients 12
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 304.4, Fat 21.3, SaturatedFat 6.3, Cholesterol 30.4, Sodium 392.7, Carbohydrate 18.7, Fiber 1.7, Sugar 2.4, Protein 10.1
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