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"
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 salad cup
- Serves:
- 14
ingredients
- 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
-
TOPPING
- 1⁄2 cup sour cream
- 1⁄4 cup mayonnaise
- 1⁄2 cup shredded cheddar cheese
directions
- 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.
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RECIPE SUBMITTED BY
CHEFDLH
United States
I am a busy mom both with stuff at home and my work. My kids and husband love to try new creations so they are right at home with my love of recipes. It is fun to make something and try several different ways at it. I love to try different enchilada recipes, recipes for various ice teas, and anything that gets food on the table on the weeknights. Restaurant recipes for the weekends are another favorite.
