It’s #PartyWeek! at Jason’s Cooking! Every day this week, we will feature recipes for appetizers and snacks that are a great addition to your party menu. Whether you’re hosting a tailgate, shower, or book club these recipes are a classy twist on some southern party food staples.
I love chicken salad and enjoy trying all the different kinds that are out there. Most of the time the differences between one chicken salad and another are the ingredients, like fruits, nuts, veggies and spices. However, there is another difference in all the chicken salads out there. I affectionately refer to this as its “pastiness.” Some chicken salads are chunky and some are more pasty due to a finer chop and a little extra mayonnaise. I enjoy pasty chicken salads more than chunky chicken salads not because of the extra mayonnaise, but due to the fact that I find pasty chicken salads to be easier to eat (less messy) and more delicious as the ingredients are all “pasted” together.
These chicken salad tarts feature aforementioned pasty chicken salad and are a great finger food for your party menu. We used frozen filo dough cups for a no-fuss vessel for the chicken salad that adds a bit of crunch. Give them a try at your next gathering.
- 2 ½ - 3 Lb Chicken, Cooked Very Finely Chopped
- 1 Cup Celery, Rather Finely Chopped (about 3 ribs)
- ½ Cup Pecans or Walnuts, Toasted and Chopped
- 1 Cup Red Seedless Grapes, Quartered
- 1 Cup Mayonnaise
- 1 Tbs Dijon Mustard
- Salt and Pepper to Taste
- 45 - 60 Frozen Filo Shells
- Preheat the oven to 350°
- Thoroughly combine everything except for the frozen tart shells in a large bowl. Taste, adjust seasoning as needed, and set aside.
- Cook the shells in a single layer on a sheet pan for 4 minutes to crisp them up a bit. Remove from the oven and let them cool completely. Depending on the size of your pan, you may have to do multiple batches.
- Fill the shells with some of the chicken salad and serve!
Don’t use a food processor to chop up the chicken or you’ll end up with a unappetizing chicken pâté rather than a delicious chicken salad. Trust me!
Cook your chicken and mix the chicken salad up to two days prior to your event, cover and store in the refrigerator. About an hour before your event, heat up the mini-tarts and fill them with the chicken salad – you want to fill these as close to service as you can to maintain their crispiness.
The average American eats over 80 pounds of chicken every year.