Hot Chicken Salad In Cheese Tarts Recipe
Ingredients
| Tart Shells | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| 2 cups coarsely cut-up cooked chicken or turkey | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Lemon juice | 2 Tablespoon | |
| Onion | 1 Tablespoon, finley chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3/4 cup mayonnaise or salad dressing | ||
| Seedless green grapes | 1 Cup (16 tbs), halved | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
Directions
1. Prepare Tart Shells as directed except — stir cheese into flour mixture before adding water.
2. Toss chicken, celery, lemon juice, onion, salt and pepper in 1 1/2-quart bowl. Mix in mayonnaise. Carefully fold in grapes and 1/4 cup almonds. Cover loosely and microwave on medium (50%) 3 minutes; stir. Cover and microwave until hot, 3 to 4 minutes longer. Spoon chicken mixture into tart shells. Sprinkle with remaining almonds.
2. Toss chicken, celery, lemon juice, onion, salt and pepper in 1 1/2-quart bowl. Mix in mayonnaise. Carefully fold in grapes and 1/4 cup almonds. Cover loosely and microwave on medium (50%) 3 minutes; stir. Cover and microwave until hot, 3 to 4 minutes longer. Spoon chicken mixture into tart shells. Sprinkle with remaining almonds.
Chef
