Chicken Salad Cups Appetizer/ Snack Recipe

Name: Chicken Salad Cups Appetizer/ Snack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) packagerefrigerated pie pastry; 2 cups cubed cooked chicken; 1 (8 ounce) can unsweetened crushed canned pineapple, drained; ½ cup slivered almonds; ½ cup chopped celery; ½ cup shredded cheddar cheese; ½ cup mayonnaise; ½ teaspoon salt; ½ teaspoon paprika; ½ cup sour cream; ¼ cup mayonnaise; ½ cup shredded cheddar cheese

Servings: persons

1 (15 ounce) packagerefrigerated pie pastry
2 cups cubed cooked chicken
1 (8 ounce) can unsweetened crushed canned pineapple, drained
½ cup slivered almonds
½ cup chopped celery
½ cup shredded cheddar cheese
½ cup mayonnaise
½ teaspoon salt
½ teaspoon paprika
½ cup sour cream
¼ cup mayonnaise
½ cup shredded cheddar cheese

1
Cut each sheet of pie pastry into 4-1/2-in.
2
rounds; reroll scraps and cut out additional circles.
3
Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.
4
Bake at 450 for 6-7 minutes or until golden brown.
5
Cool on a wire rack.
6
In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled.
7
Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup.
8
Combine sour cream and mayonnaise; spoon over filling.
9
Sprinkle with cheese.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) packagerefrigerated pie pastry, 2 cups cubed cooked chicken, 1 (8 ounce) can unsweetened crushed canned pineapple, drained, ½ cup slivered almonds, and more.

Yes, Chicken Salad Cups Appetizer/ Snack falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad Cups Appetizer/ Snack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions