Mary Anne here. Mariel’s BFF is getting married in May and as I had mentioned in an earlier post, my girl and I are hosting her Bridal Tea this weekend. Mariel would be perfectly happy if I simply whipped up the Tea for Twenty that I put together for her own pre-nuptial bash, but there are just too many terrific tea treats to explore and add to our repertoire (like our Finnish Cakes with Sweet Butter and Almonds)!
I will confess, these tasty tidbits were a staple in my catering biz, so they’re not exactly new…but I re-dressed them a bit by adding some orange juice, honey and spicy red pepper flakes. The result of these subtle updates is a fresh, clean savory that packs just a hint of heat and a whisp of sweet. I am smitten.
One last confession – I cheated. In my past-perfectionism, I always made my own tartlet shells, using my basic pie dough recipe, but those tiny cups are labor intensive and they really aren’t anything more than vessels for the chicken creation! I found beautiful phyllo tartlet shells in my grocer’s freezer and filled my cart with as many packages as I could handle. You can pack them with Curried Chicken Salad, Crab Salad, Mozzarella and Sun-dried Tomatoes…you get the idea.
Print This Recipe
Asian Chicken Salad Tartlets
Makes about 50 Tartlets
Note: The chicken salad can be prepared the day before. Fill the tartlet shells with the salad just before serving.
Ingredients:
1¾ lbs. cooked chicken (about 4 cups), cut into small cubes – $4.99
3 packages frozen Phyllo tartlet shells – $5.07
½ cup peanut or canola oil – stock
2 Tablespoons lite soy sauce – Asian stock
1½ Tablespoons sweet rice wine vinegar – Asian stock
1 Tablespoon orange juice – stock
1 Tablespoon lemon juice – stock
2 Tablespoons honey – stock
1 Teaspoon ground ginger – stock
½ Teaspoon red pepper flakes, or to taste – stock
2 Tablespoons fresh parsley, chopped fine – $0.99
¼ cup scallion, white and green parts, minced – $0.99
1 Tablespoon sesame seeds, lightly toasted – Asian stock
Grand Total Assuming a Well-Stocked Asian Pantry: $11.04
Total Per Tartlet: $0.22
Directions:
1. In a medium mixing bowl, whisk together the oil, soy sauce, rice wine vinegar, orange and lemon juice, honey, ground ginger, and red pepper flakes. Season the dressing with salt and pepper.
2. In a separate bowl, combine the chicken, scallions, parsley, and sesame seeds. Gradually add the dressing, folding in until mixed thoroughly. Correct the seasonings.
3. Using a demitasse or baby spoon, fill each tartlet. Serve immediately.
{ 10 comments… read them below or add one }
I love those little phyllo shells, I used them a few weeks ago for a cooking demo with a mushroom filling. Your chicken salad looks amazing!
How delightful! I once searched high and low for phyllo tartlets, but came up empty-handed. I would probably also buy 0ut the store if I found them!
Love the idea of an Asian chicken salad in these little appetizers!
Mmmmm…I love the Asian twist on your chicken salad! And I love that you gave us permission to use premade filo shells…thank you!!!! Wonderful shower dish~
What a fabulous idea! Love these mini tartlets..
I use those mini phyllo shells all the time, they are a great time saver and so adorable! The flavors in the Asian chicken salad sound like a knock out, I’m pinning this for later!
The orange juice is a nice twist! I like that it’s a play on the dried orange peel used to season a lot of Chinese dishes. Okay to add fresh chili instead of flakes, or will that be too spicy for the size of the tartlet?
No, I thought about adding fresh chili sauce/peppers or Srikacha, but didn’t have any. I think you can add as much heat as you like. The honey balances the spice beautifully!
Love the phyllo shells used as a base. Looks like a delicious appetizer for a shower. I need to make these!
These are perfect for a bridal tea! How fun! And may I say I’m all about using the pre-made shells…especially for something like this. Yum!