Best 2 Hot Chicken Salads In Corn Meal Tulip Cups Recipes

Tantalize your taste buds with a culinary journey into the world of hot chicken salads nestled in crispy cornmeal tulip cups. This delectable dish, a harmonious blend of flavors and textures, promises a symphony of satisfaction with every bite. Savor the tender, succulent chicken, perfectly seasoned and cooked to juicy perfection, enveloped in a velvety smooth and tangy sauce, delivering a delightful interplay of heat and savoriness. Nestled within these crispy cornmeal tulip cups, each bite offers a delightful contrast between the tender chicken and the crisp, golden-brown shell, creating an unforgettable eating experience. This article presents a collection of tantalizing recipes for hot chicken salads in cornmeal tulip cups, each offering unique flavor combinations and variations to suit every palate. From the classic Southern-style hot chicken salad to the zesty Tex-Mex inspired version, these recipes provide a culinary adventure that will leave you craving more.

Let's cook with our recipes!

HOT CHICKEN SALADS IN CORN MEAL TULIP CUPS

Hot Chicken Salads in Corn Meal Tulip Cups image

adapted from a vintage recipe website-i haven't made this yet but it looks very good . The recipe is from a 1954 cookbook.

Provided by petlover

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups cut-up cooked chicken
2 cups chopped celery
1/2 cup chopped blanched almond
1/3 cup chopped green pepper
2 tablespoons chopped pimiento
2 tablespoons onions, minced
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup grated swiss cheese
3 cups sifted flour
1 cup cornmeal
2 teaspoons salt
1 teaspoon baking powder
1 cup shortening
2/3 cup water

Steps:

Combine first 11 ingredients.Set aside.
For tulip cups, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, until dough will just hold together. Turn out on lightly floured board and knead gently a few seconds.
Divide dough in half; roll each half out to form a 10 x 15 inch rectangle, Cut into six 5-inch squares. Place squares in custard cups shaping dough against the sides of the cups and allowing corners to hang over. Fill each pastry-lined cup with chicken salad; place cups on cookie sheet.
Bake in preheated hot oven (400° F.) 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 911.7, Fat 55.6, SaturatedFat 13.1, Cholesterol 65.9, Sodium 1317.2, Carbohydrate 72.8, Fiber 5.2, Sugar 3.2, Protein 31.2

HOT CHICKEN SALAD

Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

Heat oven to 350 degrees with a rack positioned in the center.
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

Tips:

For crispy tulip cups, use a hot greased skillet and cook them until golden brown.
To make the chicken salad, use cooked, shredded chicken and mix it with your favorite mayonnaise-based dressing.
Feel free to add other ingredients to the chicken salad, such as chopped celery, onion, grapes, or nuts.
To assemble the hot chicken salad cups, place a tulip cup on a plate and fill it with chicken salad.
Top the chicken salad with a sprinkle of paprika or chili powder for a bit of spice.

Conclusion:

Hot chicken salad cups in cornmeal tulip cups are a delicious and easy-to-make appetizer or lunch dish. They are perfect for parties or potlucks, and they can be made ahead of time. With their crispy tulip cups and creamy chicken salad filling, these cups are sure to be a hit with everyone who tries them.