Chicken Salad Mini Melts
1 cup mayonnaise
1/2 cup diced Pink Lady or Gala apple
1/3 cup finely chopped celery
2 tablespoons minced red onion
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
2 (12-oz.) cans chicken in spring water, drained and flaked
3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
12 deli Havarti cheese slices, cut into
optional: thin Pink Lady apple slices for garnish
Stir together first 7 ingredients in a medium bowl. Stir in chicken. Cover and chill 1 hour.
Spoon approximately 1 tablespoon of chicken mixture into phyllo shells, and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.
Preheat broiler with oven rack in topmost position from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish with thin apple slices, if desired.
1/2 cup diced Pink Lady or Gala apple
1/3 cup finely chopped celery
2 tablespoons minced red onion
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
2 (12-oz.) cans chicken in spring water, drained and flaked
3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
12 deli Havarti cheese slices, cut into
optional: thin Pink Lady apple slices for garnish
Stir together first 7 ingredients in a medium bowl. Stir in chicken. Cover and chill 1 hour.
Spoon approximately 1 tablespoon of chicken mixture into phyllo shells, and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.
Preheat broiler with oven rack in topmost position from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish with thin apple slices, if desired.
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