Chicken Salad Canapes: the dinner is being prepared

Chicken Salad Canapes: the dinner is being prepared

Chicken salad canapes are a quick cold appetizer to prepare and delicious to bring to the table: the recipe with pasta brisèe estini.

Ingredients for 6 people

  •  30
  •  350 cal x 100g
  •  very low
  • Shortcrust pastry (roll) 2
  • Chicken (roast) 1
  • Just enough mayonnaise
  • Peas 200 g
  • Carrots 2
  • Salad (iceberg) ½
  • Lemon (juice) ½
by Irene Cirillo 

The canapes chicken to the salad  is an easy appetizer to prepare and very tasty. It is one of those recipes that leaves ample room for personal taste and imagination as the chicken salad can be enriched with all the ingredients you have available, even as a recycled recipe. We used iceberg salad, boiled peas and carrots and used a roast chicken, therefore already very tasty, but a good combination of flavors can be achieved by combining dried tomatoes and pickles. Also prepare the mayonnaise at home, you can make it light or flavored. If you prepare the salad and the baskets beforehand, only stuff them before serving, in this way they will remain crunchy and will not become excessively moist in contact with the salad.

Preparation Chicken salad canapes

  1. Wash and peel the carrots, cut them into small cubes and boil them in salted boiling water together with the peas for about 5 minutes. When they are soft but still firm, drain and set aside.
  2. Cut the chicken into fairly small strips and place the meat in a fairly large bowl. Add the carrots and peas, wash and cut the iceberg into very thin strips and add it to the bowl. Salt lightly and start mixing. Add plenty of mayonnaise and lemon juice and mix all the ingredients.
  3. Roll out the shortcrust pastry and cut into discs with the help of a pastry cutter. Put them in muffin molds, lining the walls well to form cups, prick the bottom with a fork and bake in a hot oven at 200 ° C for 10 minutes, until golden brown.
  4. Remove the baskets from the oven, let them cool and fill them with the chicken salad.

Garnish with chopped dill and serve cold.


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