Chickensaladcups Recipes
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.
BUFFALO CHICKEN DIP
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. -Peggy Foster, Florence, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.
Nutrition Facts : Calories 152 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 409mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g 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
RANCH CHICKEN SALAD CUPS
Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
- Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.
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