Tropical Chicken Salad Pie |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From one of my mom's vast collection of cookbooks. Great for a summer lunch with the girls, baby/bridal showers, etc. Cook time is chill time. Ingredients:
1 (9-inch) baked pie shell |
1/4 c shredded colby jack cheese |
1 lb. bonless skinless chicken tenders |
olive oil |
citrus grill seasoning |
lime wedge |
1 cup pineapple tiebits, drained |
1 cup thin-sliced almonds (reserve 1 t for garnish) |
1/2 cup chopped celery |
2 - 3 t minced white or red onion |
8 oz. sour cream |
2/3 cup mayonnaise |
Directions:
1. Bake pie shell, according to package directions
2. Sprinkle grated cheese over crust while hot.
3. Cool.
4. While crust is baking/cooling, saute chicken in olive oil and citrus seasoning
5. Squeez lime wedge over chicken while cooking
6. Refrigerate chicken while chopping other ingredients
7. Mix chopped chicken, pineapple, almonds, onions and celery.
8. Stir.
9. combine mayo and sour cream.
10. Mix 2/3 of sour cream and mayonnaise with chicken mixture and pour into crust.
11. Spread top with remainder of sour cream and mayonnaise mixture over chicken salad pie.
12. Sprinkle top with reserved sliced almonds.
13. Refrigerate.
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