Chicken Salad Cups Appetizer Snack Food

20 EASY CHICKEN APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken appetizer in 30 minutes or less!

CHICKEN SALAD BITES

Steps:

• Add your diced or chopped chicken to a bowl with all the ingredients except the phyllo.
• Give it a good stir then spoon the chicken salad into the phyllo cups.
• Serve and enjoy.

CHICKEN CAESAR CROUTON CUPS

Steps:

• Position an oven rack in the middle of the oven and preheat to 300 degrees F.
• Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
• Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
• Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
• Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
• Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
• Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.

CHICKEN SALAD CUPS

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.

CHICKEN SALAD CUPS

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.

CHICKEN SALAD CUPS APPETIZER/ SNACK

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.

RANCH CHICKEN SALAD CUPS

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 SALAD APPETIZER

Steps:

• In bowl combine chicken, chopped celery, almonds, and onion. Mix well.
• Add mayonnaise, curry powder and lemon juice. Mix well.
• Cover mixture with plastic wrap and chill for 1 hour.
• Serve.