Ingredients for Chicken Salad Tea Tarts
- 1 (14 ounce) package refrigerated pie crusts
- 2 cups cooked chicken, shredded
- Green Onion
- 1/2 cup finely chopped celery
- Curry
- 1/2 cup mayonnaise
- 1/4 cup chopped pecans
- 1/4 cup finely chopped red onion
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How to Make Chicken Salad Tea Tarts
- Preheat oven to 400°F (200°C).
- Roll out your pie crust and use a 2-inch cookie cutter or glass to cut out circles. Gently press each circle into a mini muffin tin.
- Prick the bottom of each tart shell with a fork to prevent puffing during baking.
- Bake for 12-15 minutes, or until golden brown.
- Let the tart shells cool completely in the muffin tin.
- While the shells bake, prepare the chicken salad: In a medium bowl, combine cooked chicken (2 cups, shredded), mayonnaise (1/2 cup), celery (1/2 cup, finely chopped), red onion (1/4 cup, finely chopped), Dijon mustard (1 tablespoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon). Mix well.
- Once the tart shells are cool, fill each with the chicken salad.
- Sprinkle chopped pecans (1/4 cup) over the top of each tart.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
2g
Carbs
0g
