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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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This is much better the second day, or after having set in the fridge for several hours. I don't use the patty shells. The 6 hours passive time is actually refrigerator time. Ingredients:
3 cups diced chicken |
1 cup orange section |
1 cup celery, chopped fine |
1 (8 ounce) can pineapple chunks, drained |
1/2 cup toasted almond |
2 tablespoons salad oil |
2 tablespoons orange juice |
2 tablespoons vinegar |
1/2 teaspoon salt |
1/2 cup mayonnaise or 1/2 cup salad dressing |
12 pastry shells |
Directions:
1. Combine chicken, salad oil, orange juice, vinegar and salt.
2. Let stand about 1 hour to allow flavors to blend.
3. Add remaining ingredient, tossing to coat well.
4. Spoon evenly into pastry shells.
5. Yield: 12 servings.
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