Chicken Salad in a Shell #RSC
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
6 shells
- Serves:
- 6
ingredients
- 283.49 g package puff pastry shells
- 591.47 ml cooked chicken, cubed
- 118.29 ml cherry tomatoes, halved
- 29.58 ml shredded parmesan cheese
- 2.46 ml Dijon mustard
- 1.23 ml cracked black pepper
- 2.46 ml lemon juice or 4.92 ml lemon zest
- 78.78 ml Hidden Valley® Original Ranch® Dressing
- 226.79 g baby carrots, blanched
- 118.29 ml dark brown sugar
- 14.79 ml butter
- 4.92 ml cinnamon
directions
- Prepare the pastry shells according to package directions.
- Stir the chicken, tomatoes, cheese, mustard, black pepper and lemon(juice or zest) in a medium bowl. Add the Hidden Valley Original Ranch Dressing and toss to coat.
- In a medium saute pan, melt the butter over medium heat. Add the brown sugar and stir to incorporate. Add the carrots and saute until browned and sticky. Sprinkle cinnamon over the top.
- Divide the chicken mixture among the pastry shells. Top with the tops if desired. Serve with a portion of the candied carrots.
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RECIPE SUBMITTED BY
TOPCAT TONY
United States