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.