Pimento BLT Chicken Salad Cups
Pimento BLT Chicken Salad Cups
This recipe won 3rd place at the Dixie Classic Fair's "I Love Pimento Cheese" contest in 2017.
Ingredients
- 1 Rotisserie Chicken Boneless And Skinless
- 2 Stalks Of Celery Diced
- 1/4 Cup 14-Day Pickles Diced
- 2 Tsp Celery Seed
- Salt & Pepper
- 8 Ounces Pimento Cheese Musten And Crutchfield
- 12-15 Strips Bacon
- 1/2 Cup Grape Tomatoes Quartered
- 1 Cup Romaine And Arugula Lettuce Mixed And Chopped
- 12 Slices White Bread Crust Removed
- Softened Butter
Instructions
- Combine Rotisserie Chicken with Celery, Pickles, Celery Seeds, Salt and Pepper, Pimento Cheese, and 2/3 of Crumbled Bacon in a Large Bowl.
- Refrigerate until ready to serve
- Prior to serving toss in Tomatoes and chopped Lettuce
- Stir lightly
- Garnish with remaining crumbled Bacon
- Preheat oven to 375 F
- Using a rolling pin, compress and slightly stretch each slice of Bread
- With a cookie cutter, cut out rounds of bread big enough to line the bottom and sides of mini muffin tin molds.
- Butter both sides of Bread circles, and press into molds
- Put your toast cups into the oven until golden brown.