Bread baskets make fun finger food out of Chicken-Almond Salad.
Chicken-Almond Salad in Bread Baskets
2014-08-01 20:41:00
Yields 24
Ingredients
- 24 slices white sandwich bread, such as Pepperidge Farm White Sandwich Bread
- ¼ cup butter, melted
- Spring-mix lettuce leaves
- 3 cups filling, such as Pimiento Cheese, Chicken-Almond Salad (recipe below), or Egg Salad
Instructions
- Preheat oven to 350°.
- Spray 2 (12-well) muffin pans with nonstick cooking spray. Set aside.
- Cut crusts from bread. Discard crusts, or use for another purpose.
- Lightly press each bread slice into wells of prepared muffin pans, forming a basket shape. Brush each bread basket with melted butter.
- Bake until light golden brown, approximately 10 minutes. Remove from pans to wire racks to cool.
- When cool, store in airtight containers for use later the same day.
- Place 2 to 3 lettuce leaves in each bread basket. Using a levered 2-tablespoon scoop, divide filling evenly among baskets.
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Chicken-Almond Salad
2014-08-01 20:42:28
Ingredients
- 1 3/4 to 2 pounds frozen boneless, skinless chicken breasts, such as Tyson
- 1 quart chicken stock
- 1 cup mayonnaise
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/3 cup diced celery
- 1/2 cup chopped skinless almonds, toasted
Instructions
- In a large saucepan, combine chicken and stock. Bring to a boil over high heat. Reduce heat to a simmer, cover, and poach chicken until firm and opaque white with no pink remaining, 20 to 35 minutes.
- Remove chicken from stock, and let chicken cool. Chop into very small pieces. Set aside.
- In a medium bowl, combine mayonnaise, lemon juice, and salt, whisking well. Add chicken, celery, and almonds, stirring until combined.
- Refrigerate in an airtight container until cold, approximately 4 hours and up to 2 days, before using.
TeaTime Magazine https://teatimemagazine.com/
