“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”
READY IN:
1hr 10mins
SERVES:
14
YIELD:
1 salad cup
UNITS:
US

Ingredients Nutrition

Directions

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

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