Chicken Salad Cups Recipe

Chicken Salad Cups Recipe photo by Taste of Home

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Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.

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Chicken Salad Cups Recipe

Prep: 30 min. + chilling Bake: 10 min. + cooling

Yield: 14 Servings

30 10 40

Ingredients

1 package (15 ounces) refrigerated pie pastry
2 cups cubed cooked chicken
1 can (8 ounces) unsweetened crushed 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. Yield: 14 servings.

Nutritional Facts 1 serving (1 each) equals 337 calories, 24 g fat (8 g saturated fat), 42 mg cholesterol, 335 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Chicken Salad Cups in Taste of Home October/November 2005, p12

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Chicken Salad Cups

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Reviewed on Sep. 15, 2010 by cajeanjean

These were a big hit at a recent party. I decreased the mayonnaise in the salad to 2 Tablespoons, and it was wonderful. I made 12 in total, rather than 14. The salad is also wonderful in sandwiches. I also combined the cheese with the mayo and sour cream for the topping and it worked really well. Nice for a buffet.