CHICKEN SALAD CUPS APPETIZER/ SNACK

Chicken Salad Cups Appetizer/ Snack image

Provided by ChefDLH

Time 1h10m

Yield 1 salad cup, 14 serving(s)

Number Of Ingredients 12

1 (15 ounce) package refrigerated pie pastry
2 cups cubed cooked chicken
1 (8 ounce) can unsweetened crushed canned 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
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 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