CHICKEN SALAD CUPS
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.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
CHICKEN SALAD IN BASKETS
When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties. -Gwendolyn Fae Trapp, Strongsville, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving., Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. , Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.
Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHICKEN SALAD CUPS
Excellent. Original recipe is from Pillsbury with some modifications by me. The variations are endless in this recipe. You can add or take away whatever you want. I've made it with red peppers added as well as some chopped mushroom. :)
Provided by Nimz_
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Lightly grease muffin cups.
- In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
- Bake 12 to 14 minutes or until edges golden brown.
- Remove from oven and sprinkle the remaining cheese on top.
- Return to oven and bake an additional 2 minutes, or until cheese melts.
- Serve.
Nutrition Facts : Calories 825.6, Fat 47, SaturatedFat 11.1, Cholesterol 53.7, Sodium 1092.1, Carbohydrate 73.3, Fiber 4.8, Sugar 5.2, Protein 28.8
CHICKEN SALAD IN BISCUIT CUPS
Yield 10
Number Of Ingredients 8
Steps:
- Grease 10 muffin cups. Fold together chicken, celery, mayonnaise, almonds, onion, salt and pepper until blended. Divide biscuits in half horizontally, then press each biscuit in bottom and up sides of muffin cups. Spoon chicken mixture into cups. Bake 13-15 minutes at 375° till edges are soft brown. Sprinkle with cheese. Fun Fact: Can you freeze cheese? Yes, but if properly wrapped and stored, it keeps a good while in the refrigerator-just keep an eye on the expiration date. When close to that date, you can freeze it with some sacrifice of flavor and texture . . . it is usually just fine for cooking.
Nutrition Facts : Nutritional Facts Serves
CHICKEN SALAD WITH SAGE BISCUITS
This is a wonderfully light and delicious dish to make for lunch during those hot summer days. (Refrigerating time for the chicken salad is not included - I usually make the salad a day before serving.)
Provided by TasteTester
Categories Breads
Time 58m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- CHICKEN SALAD:.
- Cook chicken until no longer pink in the center by either roasting it or poaching it in water or chicken broth. After it has cooled completely, dice into small pieces.
- In a small bowl stir together mayonnaise and sour cream. In a very large bowl stir together chicken, celery, grapes and sour cream mixture. Add salt and pepper to taste. Cover and chill 2 to 24 hours.
- SAGE BISCUITS:.
- Preheat oven to 425 degrees. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.
- Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2 1/2-to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
- Bake until golden brown, 10-12 minutes Let cool.
- To serve, split sage biscuits and spoon in chicken salad.
Nutrition Facts : Calories 667.5, Fat 37, SaturatedFat 17.4, Cholesterol 193.3, Sodium 722.5, Carbohydrate 37.3, Fiber 1.4, Sugar 6.2, Protein 45.5
CHICKEN SALAD CUPS
Bake a cheesy chicken salad inside a tasty biscuit cup in a 30-minute meal for two. I got this recipe in an email from Pillsbury.
Provided by mailbelle
Categories Lunch/Snacks
Time 36m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F
- Spray 2 jumbo muffin cups with cooking spray.
- In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
- Bake 16-21 minutes or until edges are deep golden brown.
Nutrition Facts : Calories 241, Fat 12.3, SaturatedFat 3.8, Cholesterol 48.7, Sodium 467.6, Carbohydrate 15.1, Fiber 0.5, Sugar 3, Protein 16.9
More about "chicken salad in biscuit cups recipes"
CHICKEN SALAD CUPS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN POT PIE CRESCENT CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN POT PIE BISCUIT CUPS (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
CHICKEN SALAD RECIPES
From allrecipes.com
MARTHA STEWART'S CLASSIC STUFFING RECIPE - TODAY.COM
From today.com
15 CAESAR SALAD IN A CUP - SELECTED RECIPES
From selectedrecipe.com
SOUTHWESTERN CHICKEN PASTA SALAD | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
THE BEST CHICKEN SALAD RECIPE - EASY AND DELICIOUS! - MOM ON …
From momontimeout.com
CHEESY CHICKEN ALFREDO BISCUIT CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
INDIVIDUAL CHICKEN SALAD CUPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN SALAD IN BISCUIT CUPS - DVO.COM
From dvo.com
CHICKEN AND DUMPLINGS | THE MODERN PROPER
From themodernproper.com
CHICKEN BISCUIT CUPS RECIPE - FOOD.COM
From food.com
CHICKEN SALAD CUPS | RECIPES WIKI | FANDOM
From recipes.fandom.com
CHICKEN SALAD CUPS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CHICKEN SALAD BISCUIT BOATS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love