Chicken Salad in Baskets Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- dash pepper
- 1/8 teaspoon salt
- 6 tablespoons butter melted
- 1/4 cup mayonnaise
- 2 tablespoons minced fresh parsley
- 2 tablespoons chopped pecans
- 1 cup diced cooked chicken
- 1/3 cup chopped mushrooms
- 3 bacon strips cooked and crumbled
- 2 tablespoons diced peeled apple
- 20 slices bread
- Carbohydrate 11.9598728752167 g
- Cholesterol 16.4309375048119 mg
- Fat 6.39140191898149 g
- Fiber 1.99220880587057 g
- Protein 5.79765287503073 g
- Saturated Fat 2.73121726773107 g
- Serving Size 1 1 serving (44g)
- Sodium 186.850350030726 mg
- Sugar 9.96766406934609 g
- Trans Fat 1.2885795133112 g
- Calories 128 calories
Directions In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving. Preheat oven to 350degrees. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley. Yield: 20 appetizers. Originally published as Chicken Salad in Baskets in Country Woman Christmas Annual 2009, p43 Print Add to Recipe Box Email a Friend
