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

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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


  • 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
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

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


  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

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rena 55 User ID: 1935799 57300
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."

katlaydee3 User ID: 3741999 57299
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."

cajeanjean User ID: 1063593 138404
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."

krystaljoy User ID: 4390151 124330
Reviewed Jan. 28, 2010

"great chicken salad, prefer it on wraps"

sclevotch User ID: 1440217 56279
Reviewed Apr. 4, 2009

"This is the best chicken salad recipe!!"

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