Chicken Salad Cups

By flour_arrangements

LOIS HOLDSON • Millersville, Maryland
Pineapple and almonds enhance the creamy chicken
salad in these cute bites made with convenient
refrigerated pie pastry.

Ingredients

• TOPPING:
• 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

Details

Servings 14

Preparation

Step 1

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.