Real Recipes From Real Home Cooks ®

toast cups with chicken salad

Recipe by
Deb Justus
The Villages, FL

These toast cups are easy to make and wonderful vessels for chicken, tuna, ham or egg salad. Pimento cheese would be great, too. They make a great appetizer or an interesting bite for an afternoon tea. You can even make them ahead and the cups still stay nice and crunchy.

yield 48 - 2" cups
prep time 1 Hr
cook time 15 Min
method Bake

Ingredients For toast cups with chicken salad

  • FOR THE TOAST CUPS
  • 1 lg
    thin sliced pepperirdge farms white bread
  • i stick
    butter
  • FOR THE CHICKEN SALAD
  • 1 lg
    chicken breast, cooked
  • 2 stalk
    celery, fine dice
  • 1/4 c
    dried cherries, fine dice
  • 2
    green onions, fiine dice
  • 1/4 c
    toasted pecans, copped
  • 2
    sweet cherkin pickles, fine dice
  • FOR THE DRESSING
  • 1/2 c
    mayonnaise
  • 1/2 tsp
    sugar
  • 1/2 tsp
    dry mustard
  • 2 tsp
    vinegar

How To Make toast cups with chicken salad

  • 1
    Melt the butter. Using a 2 inch cookie cutter cut two rounds out of each slice of bread. Press each slice into a tart pan. Brush with butter and bake at 375 degrees for 12-15 minutes until golden brown. Cool
  • 2
    Finely chopped breast, add celery, onion, cherries, pickles, pecans. Stir to combine.
  • 3
    Combine dressing ingredients. Add to chicken mixture to taste.
  • 4
    Put a small amount of chicken salad to each toast cup. Garnish with a piece of parsley and a pinch of paprika.

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