Directions:
- Toast pecans for about 5-10 minutes
- Unfold 1 of the pie crusts, press out fold lines
- With a 2-1/2 inch cookie cutter, cut out rounds
- Press the rounds into mini-muffin pans
- Continue to do this with both pie crusts, rerolling if needed
- Trim the edges as needed
- Place the pans on cookie sheets
- Cover, freeze for about 15 minutes
- Bake at 400 degrees for about 7-8 minutes, until golden brown
- Cool on wire racks for about 10 minutes
- Remove tart shells from pans, place on wire racks to cool
- CHICKEN SALAD
- Mix all the ingredients together
- Spoon into tart shells
- Can be served immediately OR chill up to 6 hours
- NOTE: these tarts may also be filled with ham salad, smoked salmon with dill, lemon juice, capers, green onions and sour cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.98 Kcal (197 kJ) | ||
| Calories from fat | 36.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 6% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 1% | |
| Sodium | 73.55mg | 3% | |
| Potassium | 34.54mg | 1% | |
| Total Carbs | 1.53g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 370.06 Kcal (1549 kJ) | ||
| Calories from fat | 285.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.7g | 6% | |
|---|---|---|---|
| Cholesterol | 34.06mg | 1% | |
| Sodium | 579.43mg | 3% | |
| Potassium | 272.05mg | 1% | |
| Total Carbs | 12.07g | 1% | |
| Sugars | 0.91g | 0% | |
| Dietary Fiber | 1.65g | 1% | |
| Protein | 12.39g | 3% | |
| Vitamin C | 0.5mg | 0% | |
| Iron | 1.2mg | 1% | |
| Calcium | 35.3mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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