Chicken Salad in a Shell #RSC
- 1 (10 ounce) package puff pastry shells
- 2 12 cups cooked chicken, cubed
- 12 cup cherry tomatoes, halved
- 2 tablespoons shredded parmesan cheese
- 12 teaspoon Dijon mustard
- 14 teaspoon cracked black pepper
- 12 teaspoon lemon juice or 1 teaspoon lemon zest
- 13 cup Hidden Valley Original Ranch Dressing
- 12 lb baby carrots, blanched
- 12 cup dark brown sugar
- 1 tablespoon butter
- 1 teaspoon cinnamon
- Prepare the pastry shells according to package directions.
- Stir the chicken, tomatoes, cheese, mustard, black pepper and lemon(juice or zest) in a medium bowl.
- Add the Hidden Valley Original Ranch Dressing and toss to coat.
- In a medium saute pan, melt the butter over medium heat.
- Add the brown sugar and stir to incorporate.
- Add the carrots and saute until browned and sticky.
- Sprinkle cinnamon over the top.
- Divide the chicken mixture among the pastry shells.
- Top with the tops if desired.
- Serve with a portion of the candied carrots.
pastry shells, chicken, cherry tomatoes, parmesan cheese, mustard, cracked black pepper, lemon juice, valley, baby carrots, brown sugar, butter, cinnamon
Taken from www.food.com/recipe/chicken-salad-in-a-shell-rsc-494990 (may not work)