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

  1. 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.
  2. 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.
  3. 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

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