Shelly's Recipe

Chicken-Almond Salad in Bread Baskets

Category: Appetizer

Bread Baskets
Makes 24 baskets.

24 slices white sandwich bread, such as Pepperidge Farm White Sandwich Bread
1/4 cup butter, melted
Spring-mix lettuce leaves
3 cups filling, such as Pimiento Cheese, Chicken-Almond Salad, or Egg Salad

Preheat oven to 350.

Spray 2 (12-well) muffin pans with nonstick cooking spray. Set aside.

Cut crusts from bread. Discard crusts, or use for another purpose. Lightly press each bread slice into wells of prepared muffin pans, forming a basket shape. Brush each bread basket with melted butter. Bake until light golden brown, approximately 10 minutes. Remove from pans to wire racks to cool.

When cool, store in airtight containers for use later the same day.

Place 2 to 3 lettuce leaves in each bread basket. Using a levered 2-tablespoon scoop, divide filling evenly among baskets.

Chicken-Almond Salad
1 3/4 to 2 pounds frozen boneless, skinless chicken breasts, such as Tyson
1 quart chicken stock
1 cup mayonnaise
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/3 cup diced celery
1/2 cup chopped skinless almonds, toasted

In a large saucepan, combine chicken and stock. Bring to a boil over high heat.
Reduce heat to a simmer, cover, and poach chicken until firm and opaque white
with no pink remaining, 20 to 35 minutes.

Remove chicken from stock, and let chicken cool. Chop into very small pieces.
Set aside.

In a medium bowl, combine mayonnaise, lemon juice, and salt, whisking well.
Add chicken, celery, and almonds, stirring until combined.

Refrigerate in an airtight container until cold, approximately 4 hours and up to
2 days, before using.