Chicken Salad Cups

By dette

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.

Ingredients

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

Preparation

Step 1

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.