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Chicken Salad Cups
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1 package (15 ounces) refrigerated pie pastry
2 cups diced 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
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 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
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Printed from tasteofhome.com Jul 6, 2008Copyright Reiman Media Group, Inc © 2008 |