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Chicken Salad in Baskets Recipe
Chicken Salad in Baskets Recipe photo by Taste of Home

Chicken Salad in Baskets Recipe

Publisher Photo
When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties. —Gwendolyn Fae Trapp, Strongsville, Ohio
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES: 20 servings

Ingredients

  • 1 cup diced cooked chicken
  • 3 bacon strips, cooked and crumbled
  • 1/3 cup chopped mushrooms
  • 2 tablespoons chopped pecans
  • 2 tablespoons diced peeled apple
  • 1/4 cup mayonnaise
  • 1/8 teaspoon salt
  • Dash pepper
  • 20 slices bread
  • 6 tablespoons butter, melted
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1 appetizer equals 140 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 223 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
  2. Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
  3. Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley. Yield: 20 appetizers.
Originally published as Chicken Salad in Baskets in Country Woman Christmas Annual 2009, p43

Nutritional Facts

1 appetizer equals 140 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 223 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Chicken Salad in Baskets

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 7, 2012

I use pie pastry dough instead of bread, and it's just as good !

MY REVIEW
Reviewed Dec. 31, 2011

I made this for Christmas and New Years Eve. They are delicious. Variations could

be: egg salad, tuna salad, taco meat w/cheese...ideas are endless. Thanks, Lynn

MY REVIEW
Reviewed Dec. 30, 2011

I made these for a church potluck and there wasn't any left. The toast cup was very good, crispy and crunchy. I used my own chicken salad recipe with chopped onion, celery, parsley, garlic powder, salt and pepper. They were a big hit and I will definitely make these again. Might even make them filled with ham salad sometime.

MY REVIEW
Reviewed Dec. 16, 2011

It was good, but the chicken salad was a bit bland and people at the party we took it to agreed. It needs either chopped cranberries for a tangy addition, or finely chopped green olives. I would make again with one of those changes.

MY REVIEW
Reviewed Dec. 10, 2011

I also used whole wheat bread. And to save time, I used canned chicken. Regular sized muffin pans work just fine if you don't have mini ones. I used a small glass bottle to push them in and make a cavity. I love the sweet taste of apples so I used half of a small apple. If you don't have a round cookie cutter, a canning jar lid works. You just have to press harder. They turned out great!

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