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Chicken Salad Cups Recipe
Chicken Salad Cups Recipe photo by Taste of Home

Chicken Salad Cups Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack.
  3. In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
  4. 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.
Originally published as Chicken Salad Cups in Taste of Home October/November 2005, p12

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.

Reviews for Chicken Salad Cups

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 17, 2014

"I made this for a catering event and it was a hit!! Instead of pie crust dough, I used wonton wrappers and I didn't make the topping because it was easier to serve without it. Just remember to make sure the pineapple is WELL drained or your salad will get runny."

MY REVIEW
Reviewed Nov. 5, 2013

"Delicious! I served the Squash and Corn Soup from the same issue with this salad for what I thought would be a light dinner but turned out to be very filling. The only minor change I made was to toast the almonds."

MY REVIEW
Reviewed Sep. 15, 2010

"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."

MY REVIEW
Reviewed Jan. 28, 2010

"great chicken salad, prefer it on wraps"

MY REVIEW
Reviewed Apr. 4, 2009

"This is the best chicken salad recipe!!"

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