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.
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.
CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD
This hearty yet light grain salad incorporates lots of yummy early fall flavors and is a great use of underrated ancient grains like barley and buckwheat. I love the touch of bitterness from the endive contrasted with the sweetness of the grapes and cranberries. This makes enough for two lunch-sized servings or four smaller side dishes.
Provided by Diana Moutsopoulos
Categories Grain Salads
Time 10m
Yield 2
Number Of Ingredients 13
Steps:
- Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.
Nutrition Facts : Calories 802.6 calories, Carbohydrate 121.8 g, Cholesterol 52.5 mg, Fat 23.2 g, Fiber 30.9 g, Protein 40 g, SaturatedFat 4.3 g, Sodium 168.9 mg, Sugar 12 g
More about "chicken salad in endive cups recipes"
CHICKEN SALAD ON ENDIVE RECIPE | MAGNOLIA DAYS
From magnoliadays.com
Reviews 44Category SaladCuisine AmericanEstimated Reading Time 5 mins
- Preheat the oven to 375 degrees F. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Roast until the chicken is cooked through, about 40 minutes. Set aside to cool completely. You can do this step the day before and refrigerate the chicken overnight.
- Place the walnuts on a baking sheet and toast them in the oven for about 6 or 7 minutes. Set aside to cool. This step can also be done in advance.
- When the chicken is completely cooled, remove the meat from the bones. discard the skin and bones. Cut the chicken into small pieces and place the chicken in a large bowl. You should have about 3 1/2 to 4 cups of chicken.
- Add the walnuts, celery, shallot, grapes, and tarragon to the bowl. Season with salt and pepper. Stir ingredients together with as much mayonnaise as needed to desired level of creaminess. Cover mixture and refrigerate at least 1 hour for the flavors to blend together.
CRANBERRY PESTO CHICKEN IN ENDIVE CUPS - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (3)Total Time 15 minsCategory AppetizerCalories 449 per serving
- Bring a pot of water to a boil, and set up a bowl of ice water. Place the arugula in a strainer and immerse it into the boiling water for 15 seconds. Immediately remove the arugula and place in the ice water for 10 seconds, to stop the cooking process. Drain and squeeze all the excess water from the arugula leaves.
- Place the blanched arugula, garlic, a pinch of salt and pepper, pine nuts, and olive oil in a food processor. Blend until combined. Add the manchego cheese, and pulse to combine. Taste to check for seasoning.
- To assemble the cups, toss the chicken breast with the dried cranberries, pesto, and fennel. Season to taste with salt and pepper, if necessary.
- Separate the endive into leaves, and spoon the pesto chicken mixture into the endive cups. Serve and enjoy!
CURRIED CHICKEN SALAD WITH ENDIVE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanCategory Appetizer, SaladServings 50Total Time 40 mins
CHICKEN SALAD ENDIVE CUPS
From endive.com
THAI CHICKEN SALAD ON ENDIVE SPEARS - WHITNEYBOND.COM
From whitneybond.com
CHICKEN SALAD ENDIVE CUPS | KARA J MILLER
From karajmiller.com
ENDIVE AND CHICKEN SALAD | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CHICKEN SALAD APPETIZER {ENDIVE LEAVES} | LUCI'S MORSELS
From lucismorsels.com
CHICKEN SALAD IN ENDIVE CUPS – RECIPES NETWORK
From recipenet.org
ROASTED EGGPLANT AND HALLOUMI SALAD WITH GREEN TAHINI AND HONEY …
From more.ctv.ca
LOBSTER SALAD IN ENDIVE CUPS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHICKEN & AVOCADO SALAD CUPS - JULIA'S CUISINE
From juliascuisine.com
CHICKEN SALAD IN ENDIVE BOATS - BEST HEALTH MAGAZINE CANADA
From besthealthmag.ca
CHICKEN SALAD IN ENDIVE CUPS RECIPE | TRISHA YEARWOOD | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
ENDIVE SALAD WITH BEETS, CHICKEN AND PISTACHIOS
From endive.com
RECIPE | ASIAN CHICKEN SALAD ON ENDIVE SPEARS | NATALIE MACLEAN
From nataliemaclean.com
CHICKEN SALAD ON ENDIVE SPEARS RECIPE | SELF
From self.com
SPICED CHICKEN AND DATES WITH ENDIVE RECIPE | BON APPéTIT
From bonappetit.com
PESTO CHICKEN SALAD - DOWNSHIFTOLOGY
From downshiftology.com
HOUSE & HOME - CHICKEN PAILLARDS WITH ENDIVE-PARSLEY SALAD
From houseandhome.com
MISO-GINGER CHICKEN AND RICE SKILLET RECIPE | THE KITCHN
From thekitchn.com
CHICKEN ENDIVE LEAF CUPS | THAI KITCHEN
From clubhouse.ca
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
From cooking.nytimes.com
You'll also love