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Asian Chicken Salad Tartlets

February 28, 2012 by Mary Anne Rittenhouse 11 Comments

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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.
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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.

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Filed Under: Hors d'Oœuvres, Recipe Index, Recipes Under $20, Salads Tagged With: Afternoon Parties, Appetizers, bridal shower, cooking, food, hors d'oeuvres, recipes, Recipes Under $20

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Miss @ Miss in the Kitchen says

    February 28, 2012 at 10:24 am

    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!

    Reply
  2. Amanda @ Once Upon a Recipe says

    February 28, 2012 at 10:49 am

    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!

    Reply
  3. Jeanette says

    February 28, 2012 at 1:41 pm

    Love the idea of an Asian chicken salad in these little appetizers!

    Reply
  4. Liz says

    February 28, 2012 at 6:37 pm

    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~

    Reply
  5. Baker Street says

    February 29, 2012 at 4:48 am

    What a fabulous idea! Love these mini tartlets..

    Reply
  6. Rhonda says

    February 29, 2012 at 6:05 pm

    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!

    Reply
  7. LiLi Lemon @ Apron and Heels says

    February 29, 2012 at 8:01 pm

    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?

    Reply
    • feastonthecheap says

      February 29, 2012 at 8:24 pm

      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! 🙂

      Reply
  8. Sandra@foodieaffair.com says

    March 1, 2012 at 1:01 pm

    Love the phyllo shells used as a base. Looks like a delicious appetizer for a shower. I need to make these!

    Reply
  9. Krista {Budget Gourmet Mom} says

    March 3, 2012 at 9:08 am

    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!

    Reply

Trackbacks

  1. Apple Chips {Secret Recipe Club} | Creative Kitchen says:
    March 18, 2013 at 10:58 am

    […] these asian chicken salad tartlet caught my eye. Along with these shrimp po’ boys and this meyer lemon pasta. And they are […]

    Reply

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