Chicken Salad Cups
Why I Love This Recipe
Ingredients You'll Need
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. Yield: 14 servings.
