Chicken Salad Cups

Bake refrigerated biscuit dough into little shells to hold a crunchy-creamy blend of chicken, celery and almonds.

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Servings 2

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( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 33%

3 Stars

2 Stars 22%

1 Stars

Member Reviews ( 7 )

0b29b143-c5b2-40d9-9697-9a32244b42b2

ingredients 8
Prep Time 10 min
Total Time 30 min

Ingredients

2: Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

3/4: cup chopped cooked chicken

2: tablespoons shredded Cheddar cheese

2: teaspoons chopped toasted sliced almonds

2: teaspoons chopped green onions

1: tablespoon mayonnaise or salad dressing

: Dash ground ginger

: Sesame seed, if desired

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Directions

1 Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
2 In small bowl, mix chicken, cheese, almonds, green onions, mayonnaise and ginger until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
3 Bake 16 to 21 minutes or until edges are deep golden brown.

EXPERT TIPS

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Expert Tips

To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 4 to 6 minutes, stirring occasionally, until golden brown.

Use deli or rotisserie chicken as a shortcut to cooked chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Salad Cup

Calories: 360
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 5g, 5% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 690mg; 690%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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P3smom

report Posted Jul. 24, 2012 6:09 AM

If you want a variation on a theme, you could substitute tuna salad for the chicken salad. As others have suggested, just make the salad using whatever ingredients appeal to you and fill the cups. I've rolled tuna salad into crescent rolls and they came out yummy. Only difference here is the shape.

Judya6612

report Posted Jul. 10, 2012 2:40 AM

I agree with you slosh29! Leave out the cheese, add celery, mushrooms, or other vegies. This, as many other recipes, could be just a basic.... add your own touches kinda thing. I think this will dinner tonight! Sounds yummy!! Do you think you could use Grand biscuits in the refrigerated tubes rather than the frozen ones?

slosh29

report Posted Jul. 9, 2012 2:09 PM

There are no recipe cops..The description says celery but doesnt say it in the recipe. All you have to do is take a stalk of celery and slice up as much as you would like in the recipe. If you dont like cheese dont put it in. Two problems solved.

unveiled

report Posted Jul. 9, 2012 12:44 PM

I am confused. The picture shows obvious slices of celery which are not in the recipe. Any thoughts?

dearcat

report Posted Jul. 9, 2012 12:03 PM

Does everything in today's cooking have to have cheese? These Chicken Salad Cups are delicious with no cheese. You can skip the almonds too. A few coarsly chopped mushrooms go great.