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Chicken Salad Cups

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

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.
Nutrition Facts
1 each: 337 calories, 24g fat (8g saturated fat), 42mg cholesterol, 335mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 10g protein.

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Reviews

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Average Rating:
  • rena 55
    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.

  • katlaydee3
    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.

  • cajeanjean
    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.

  • krystaljoy
    Jan 28, 2010

    great chicken salad, prefer it on wraps

  • sclevotch
    Apr 4, 2009

    This is the best chicken salad recipe!!