Chicken Salad Cups
This recipe is the 5th post in a series of appetizers we served at a party. Make sure you visit the appetizers galore post to see all of the recipes in the series.
Everybody really seemed to like this recipe, but I will be making some changes if we make it again. I know it sounds like I am talking down about the recipe, but that is just the way I like to cook. I see recipes as suggestions, not rigid rules that must be followed exactly. By looking at them in that way, I am able to tailor the recipes to my taste, and make them my own.
For example, with this one, I’m really not a big fan of pie crust, so I would like to try either thinning out the crust (to make the flavor less pronounced), or maybe substituting it with a crescent roll dough. I think it would also help to kick it up a notch if you added some curry powder to the chicken salad.
Chicken Salad Cups
INGREDIENTS
- 15 oz. package refrigerated pie pastry
- 2 cups diced cooked chicken
- 8 oz. can 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 tsp. salt
- 1/2 tsp. paprika
Topping:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
METHOD
1. Flatten out each pie pastry and cut into 4 1/2 inch rounds. Reroll the scraps, and cut as many more circles as possible.
2. Press the pastry into the bottoms of ungreased muffin cups, allowing the sides to curl up, and layer over each other (as seen in the pictures). Bake at 450° for 6-7 minutes, or until golden brown. Allow to cool on a wire rack.
3. Combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt, and paprika, mix well, and refrigerate until chilled.
4. Just before serving, spoon 2 rounded Tbsp. of chicken salad into each pastry cup.
5. For the topping, combine the sour cream and mayonnaise. Spoon over the chicken salad, and sprinkle with remaining cheese.
This recipe came from the October/Novermber 2005 issue of Taste of Home.
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