Artichoke Chicken Salad Tarts
These delicious tarts are generous in size and would make a lovely addition to any bridal shower or afternoon tea.
Ingredients
- Tart Shells
- 12 slices soft white sandwich bread
- 2 tbsp (30 mL) butter or margarine, melted
- Salad
- 1 can (14 oz/398 mL) artichoke hearts, drained and coarsely chopped
- 1 ½ cups (8 oz/375 mL) finely diced cooked chicken
- ½ cup (125 mL) finely diced red bell pepper
- 2 tbsp (30 mL) snipped fresh parsley
- 1 lemon
- ¼ cup (60 mL) creamy Ceaser salad dressing
- 1 small garlic clove, pressed
- Optional: Grated fresh Parmesan cheese, coarsely ground black pepper
Directions
- Preheat oven to 375°F (190°C). For tart shells, flatten bread slices using Baker's Roller. Trim crust off bread slices, forming squares. Cut a ½" (1 cm) slit in each side of bread slices. Place butter in a small microwave-safe bowl, microwave 20-30 seconds or until melted. Using Chef's Silicone Basting Brush, brush butter evenly over both sides of bread. Carefully press bread into cups of Stoneware Muffin Pan. Bake 18-20 minutes or until golden brown; remove from oven and cool completely.
- In a large mixing bowl, combine artichokes, chicken, bell pepper, parsley, dressing and garlic. Zest and juice lemon using Citrus Juicer & Zester to measure 1 tsp (5 mL) of zest and 2 tsp (10 mL) of juice. Add zest and juice to mixing bowl and stir to combine. For a cooler serving temperature, cover and refrigerate at least 30 minutes.
- When ready to serve, fill tart shells with chicken mixture using Medium Scoop. Top with Parmesan cheese and black pepper, if you'd like. Serve immediately.
Yield:
- 12 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 8 g, Sodium 240 mg, Fiber 2 g