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Categories:
almonds mayonnaise Greek yogurt mango curry powder salt freshly ground pepper chicken water chestnuts green onions green onions
Viewed: 6 - Published at: 9 years agoIngredients
- 1/3 cup slivered almonds
- 1 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/3 cup mango chutney
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 5 cups diced cooked chicken
- 1 (8-oz.) can sliced water chestnuts, drained
- 4 green onions, chopped (about 1 cup)
- 1/2 (14.1-oz.) package refrigerated piecrusts
- Garnish: thinly sliced green onions
Method
- Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
- Whisk together mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
- Preheat oven to 450°. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold, pressing dough up sides. Fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet.
- Bake at 450° for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds using a small knife; remove shells from molds to wire racks, and cool completely (about 20 minutes).
- Fill cooled pastry shells with chicken salad just before serving.
- Baked, unfilled pastry shells may be stored in an airtight container up to 3 days or frozen up to 6 months.
