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Chicken Salad in Baskets

 Chicken Salad in Baskets
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
20 ServingsPrep: 15 min. Bake: 15 min. + chilling

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

Directions

  • 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.
  • 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.
  • 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.

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Chicken Salad in Baskets (continued)

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.