Chicken Salad Cups Food

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 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.

THAI CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 160C/320F.
• Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
• Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
• Combine Chicken Salad ingredients in a bowl and toss to combine.
• To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• For the vinaigrette, combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified. It will make more than enough - store the remaining vinaigrette in an airtight container in the fridge for up to two weeks.
• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan 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.

ITALIAN CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
• Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
• Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
• 1/2 cup red wine vinegar
• 1/4 cup lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup olive oil
• Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
• Yield: 1 3/4 cups

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.

THAI CHICKEN SALAD CUPS

Steps:

• Preheat oven to 425°F (220°C). Place rice in Small Batter Bowl; pour hot water over rice and let stand 4-5 minutes until water is mostly absorbed. Using Egg Separator, separate egg white into (2-cup/500-mL) Prep Bowl; reserve yolk for another use, if you'd like. Add egg white, salt and pepper to batter bowl with rice and mix well. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Spoon ½ tbsp (7 mL) of rice into each well of pan. Gently press rice into pan with Mini-Tart Shaper. Bake 14-15 minutes or until lightly browned. Meanwhile, place chicken in Classic Batter Bowl. Grate carrot with Microplane® Adjustable Coarse Grater to measure about 1/3 cup (75 mL); add to batter bowl. Grate ginger with Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut cucumber into small chunks. Press garlic into Manual Food Processor with Garlic Press. Add vinegar, cucumber, peanut butter, soy sauce, ginger and sugar; process until mixture combines to form a sauce. Add sauce to batter bowl with chicken mixture; mix until combined. Remove pan from oven to Stackable Cooling Rack; cool 2-3 minutes. Remove rice cups from pan. Using a level Small Scoop, distribute chicken mixture evenly into cups.

NEELY'S CHICKEN SALAD IN TOMATO CUPS

Steps:

• Mix first 10 ingredients in a large bowl.
• Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

PICNIC POTATO AND CHICKEN SALAD CUPS

Steps:

• Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
• Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
• In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

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.

WALDORF CHICKEN SALAD IN PHYLLO CUPS

Steps:

• In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers.
• Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes.
• Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use.
• Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat.
• Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours.
• Fill phyllo cups with cold chicken salad and serve immediately.

CHICKEN SALAD WONTON CUPS

Steps:

• Heat oven to 350°F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
• Bake at 350°F 10 to 12 minutes until golden brown. Remove from pans; cool.
• Combine chicken, pecans, scallions, carrot and celery.
• Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.

CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray
• Place wrappers into each cavity (2-3 for regular-sized muffin tin; 1 for a mini-muffin tin). Spray the wrappers with more cooking spray. Bake for about 10-13 minutes or until the wontons are crispy. Remove from the oven.
• While the cups are baking, place the chicken in a bowl along with the celery and green onion. In a separate bowl, whisk together the mayo, yogurt, vinegar, garlic powder, mustard powder, and some salt and pepper. Pour the dressing over the chicken and toss until well-coated. Season with more salt and pepper if necessary.
• If serving right away, divide the chicken mixture amongst each cup. Sprinkle some of the paprika on top of each cup along with more green onion or chives if desired.

CHICKEN SALAD

Steps:

• In a large bowl, whisk together mayo, relish, mustard, garlic powder, salt, and pepper.
• Stir in chicken, celery, red onion, raisins, and pecans.
• Taste and re-season if necessary.
• Serve or cover and chill in the fridge until ready to serve.

HEALTHY CHICKEN SALAD CUPS

Steps:

• Mix chicken, celery, scallions, dill, and parsley together in a large bowl; add yogurt and stir to coat. Season chicken salad with salt and pepper. Spoon chicken salad into Bibb lettuce leaves to serve.

CHICKEN SALAD WONTON CUPS

Steps:

• Prepare the chicken salad and refrigerate until you're ready to fill the wonton cups.
• Preheat oven to 350 degrees.
• Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
• Bake wonton cups for 10-12 minutes until light golden brown.
• Allow wonton cups to cool and remove from the muffin pan.
• While the wonton cups are baking, wash the lettuce and allow it dry, before cutting or tearing it into small pieces.
• Wash and slice the tomatoes.
• When ready to serve, place a lettuce leaf in each baked wonton cup, fill with 2 Tablespoons of chicken salad and garnish with a tomato slice.

ITALIAN CHICKEN SALAD CUPS

Steps:

• Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside., In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.

MINI CHICKEN CAESAR SALAD CUPS

Steps:

• Heat oven to 400°F.
• In small bowl, mix chicken and dressing.
• Separate dough into 10 biscuits; divide each into 2 rounds.
• Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
• Fill each cup with about 2 teaspoons of the chicken mixture.
• Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
• Top each with lettuce and cheese; serve warm.

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.

ASIAN-STYLE SPAGHETTI & CHICKEN SALAD IN BAKED WONTON CUPS

Steps:

• Cook spaghetti in boiling unsalted water until al dente.
• Shred cooked chicken into strips using 2 forks or your hands.
• Mix salad dressing by combining soy sauce, rice vinegar, ketchup, honey, sesame and canola oil, minced ginger and garlic and hot chili pepper in a jar with a tight fitting lid. Cover with lid and shake well.
• Toss chicken, carrots, peppers and green onions with cooked pasta, minced cilantro and dressing.
• Make the wonton cups by coating outside of metal bowls with vegetable oil. Mould the egg roll wrapper around the outside of the bowl and bake with wonton wrapper up for approximately 15 minutes at 350°F (175°C) or until golden. Let cool and remove baked wonton wrapper from bowl.
• Toast the sesame seeds in a dry skillet. Don't leave unattended as they burn easily.
• To serve, arrange salad in baked wonton cups and top with toasted sesame seeds. Garnish with a cilantro sprig (optional garnish).

SPICY ASIAN-CHICKEN-SALAD LETTUCE CUPS RECIPE

Steps:

• In a medium bowl, mix the mayonnaise with the sambal oelek, mustard, and sesame oil
• Stir in the chicken, water chestnuts, and scallions and season with salt and pepper
• Spoon the chicken salad into the lettuce cups and top with a slice of avocado
• Serve with lime wedges

CHINESE CHICKEN SALAD CUPS

Steps:

• Sprinkle salt and pepper all over chicken tenderloins.
• In a medium fry pan, heat 1 tablespoon vegetable over medium heat. Add chicken tenderloins and cook until light golden color, about 2 minutes on each side. Remove and cut into small cubes.
• Preheat oven to 375˚F (190˚C).
• Brush each wonton wrapper with a thin layer of oil. Arrange wonton wrappers in a regular size muffin pan to form little cups. You may have to use two wrappers to form a cup by placing one wrapper to one side and another wrapper to the other side of two separate muffin pan indentations.
• Bake wrappers for 6 to 8 minutes.
• If you are using two wrappers to form a cup, combine the two while they are still warm and pliable. Allow wonton cups to cool completely.
• Toast sliced almonds in a small fry pan for 2 to 3 minutes. Remove and allow it to cool.
• Combine apple cider vinegar, sesame oil, and honey in a small bowl. Mix well.
• In a large bowl, combine romaine lettuce, cooked chicken, carrot, green onions, almonds, and cilantro.
• Pour dressing over the ingredients and toss well.
• Fill each wonton cup with salad and serve immediately.