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
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
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.