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TEST KITCHEN APPROVED

Chicken Salad in Baskets

Name: Chicken Salad in Baskets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 appetizers
Ingredients: 1 cup diced cooked chicken; 3 bacon strips, cooked and crumbled; 1/3 cup chopped mushrooms; 2 tablespoons chopped pecans; 2 tablespoons diced peeled apple; 1/4 cup mayonnaise; 1/8 teaspoon salt; Dash pepper; 20 slices bread; 6 tablespoons butter, melted; 2 tablespoons minced fresh parsley

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 15 min. Bake: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Gwendolyn Fae Trapp, Strongsville, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties. —Gwendolyn Fae Trapp, Strongsville, Ohio

TEST KITCHEN APPROVED

Chicken Salad in Baskets

4 Reviews Add your review

Yield:20 appetizers

Prep:15 min

Cook:15 min

Save Saved Saving email print

Ingredients

1 cup diced cooked chicken
3 bacon strips, cooked and crumbled
1/3 cup chopped mushrooms
2 tablespoons chopped pecans
2 tablespoons diced peeled apple
1/4 cup mayonnaise
1/8 teaspoon salt
Dash pepper
20 slices bread
6 tablespoons butter, melted
2 tablespoons minced fresh parsley

Text Ingredients

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Directions

1
In a small bowl, combine the first 5 ingredients. Combine mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.

2
Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into 20 ungreased mini muffin cups. Bake until golden brown and crisp, 11-13 minutes.
3
Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 Tbsp. chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.