Friday, 02 March 2012

• Asian Chicken Salad Tartlets

  This is a guest post from Feast On The Cheap.

  

  Mary Anne here. Mariel’s BFF is getting married in May and as I had mentioned in an earlier post, my girl and I are hosting her Bridal Tea this weekend. Mariel would be perfectly happy if I simply whipped up the Tea for Twenty that I put together for her own pre-nuptial bash, but there are just too many terrific tea treats to explore and add to our repertoire (like our Finnish Cakes with Sweet Butter and Almonds)!

  I will confess, these tasty tidbits were a staple in my catering biz, so they’re not exactly new…but I re-dressed them a bit by adding some orange juice, honey and spicy red pepper flakes. The result of these subtle updates is a fresh, clean savory that packs just a hint of heat and a whisp of sweet. I am smitten.

  One last confession – I cheated. In my past-perfectionism, I always made my own tartlet shells, using my basic pie dough recipe, but those tiny cups are labor intensive and they really aren’t anything more than vessels for the chicken creation! I found beautiful phyllo tartlet shells in my grocer’s freezer and filled my cart with as many packages as I could handle. You can pack them with Curried Chicken Salad, Crab Salad, Mozzarella and Sun-dried Tomatoes…you get the idea.

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  Asian Chicken Salad Tartlets
  Makes about 50 Tartlets

  Note: The chicken salad can be prepared the day before. Fill the tartlet shells with the salad just before serving.

  Ingredients:

  • 1¾ lbs. cooked chicken (about 4 cups), cut into small cubes – $4.99
  • 3 packages frozen Phyllo tartlet shells – $5.07
  • ½ cup peanut or canola oil – stock
  • 2 Tablespoons lite soy sauce – Asian stock
  • 1½ Tablespoons sweet rice wine vinegar – Asian stock
  • 1 Tablespoon orange juice – stock
  • 1 Tablespoon lemon juice – stock
  • 2 Tablespoons honey – stock
  • 1 Teaspoon ground ginger – stock
  • ½ Teaspoon red pepper flakes, or to taste – stock
  • 2 Tablespoons fresh parsley, chopped fine – $0.99
  • ¼ cup scallion, white and green parts, minced – $0.99
  • 1 Tablespoon sesame seeds, lightly toasted – Asian stock

  Grand Total Assuming a Well-Stocked Asian Pantry: $11.04
  Total Per Tartlet: $0.22

  Directions:
  1. In a medium mixing bowl, whisk together the oil, soy sauce, rice wine vinegar, orange and lemon juice, honey, ground ginger, and red pepper flakes. Season the dressing with salt and pepper.

  2. In a separate bowl, combine the chicken, scallions, parsley, and sesame seeds. Gradually add the dressing, folding in until mixed thoroughly. Correct the seasonings.

  3. Using a demitasse or baby spoon, fill each tartlet. Serve immediately.

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