Chicken Salad Tartlets
These pretty little tartlets are served in graham cracker shells for flavor and crunch.
INGREDIENTS | SERVES 4 TO 6
- 3 cups cubed cooked chicken
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 pear, peeled and cubed
- 2 cups red grapes, halved
- 1 stalk celery, chopped
- ½ cup chopped toasted pecans
- 6-count graham cracker tartlet shells
- 2 tablespoons chopped parsley
In bowl, combine chicken with mayonnaise and set aside. Sprinkle lemon juice and honey over pears and toss to coat.
Add pears to chicken mixture along with grapes, celery, and pecans. Cover and chill for 2 to 3 hours to blend flavors.
Fill graham cracker tartlet shells just before serving; sprinkle with parsley.
If you'd rather use a real pie crust instead of a graham cracker crust for this recipe, you can. Divide one batch of pie crust dough into 8 rounds and roll out to fit tartlet pans. Prick the bottoms and bake at 400°F for 8 to 10 minutes until browned; let cool and use.