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12-Cup Muffin Pan


Artichoke Chicken Salad Tarts

Tart Shells
12   slices soft white sandwich bread
2   tablespoons butter or margarine, melted
1   can (14 ounces) artichoke hearts, drained and coarsely chopped
1 1/2   cups (8 ounces) finely diced cooked chicken
1/2   cup finely diced red bell pepper
2   tablespoons snipped fresh parsley
1   lemon
1/4   cup creamy Ceaser salad dressing
1   small garlic clove, pressed
   Grated fresh Parmesan cheese (optional)
   Coarsely ground black pepper
  1. Preheat oven to 375°F. For tart shells, flatten bread slices using Baker's Roller®. Trim crust off bread slices using Pizza Cutter, forming squares. Cut a 1/2-inch slit in each side of bread slices using Utility Knife. Place butter in Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Using Pastry Brush, brush butter evenly over both sides of bread. Carefully press bread into cups of 12-Cup Muffin Pan. Bake 18-20 minutes or until golden brown; remove from oven and cool completely.
  2. For salad, coarsely chop artichokes using Food Chopper. Finely dice chicken and bell pepper using Chef's Knife. Snip parsley using Kitchen Shears. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 teaspoons juice. In Classic Batter Bowl, combine artichokes, chicken, bell pepper, parsley, lemon zest, juice, dressing and garlic pressed with Garlic Press. For a cooler serving temperature, cover and refrigerate at least 30 minutes.
  3. When ready to serve, fill tart shells with chicken mixture using Medium Scoop. If desired, finely grate Parmesan cheese over chicken mixture using Microplane® Adjustable Grater. Top with coarsely ground black pepper. Serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 17 g, Protein 8 g, Sodium 240 mg, Fiber 2 g

Cook's Tips: This recipe can be easily divided in half and prepared in the 6-Cup Muffin Pan.