Sunday, September 19

Chicken Salad Cups

Pinterest LinkedIn Tumblr +

Chicken Salad Cups Recipe

By Tammy Algood Published: May 1, 2016

  • Yield: 10 Servings



  1. Preheat the oven to 350 degrees. Cut each bread slice with a 3-inch round cutter and brush both sides with the melted butter. Press into ungreased mini muffin cups and bake 12-13 minutes or until golden-brown and crisp. Cool 3 minutes before removing from the pan. Place on a wire rack to cool completely.
  2. Meanwhile in a medium bowl, combine the chicken, bacon, pecans, grapes, half of the chives, mayonnaise, sour cream, salt and pepper. Spoon evenly into the cooled bread cups and garnish with the remaining chives.
  3. Note: These can be completely made and refrigerated up to 2 hours before serving.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

    Leave A Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.