Chicken Salad Cups

FILLING
1 Large Bag Tostitos Scoops
4 Chicken Breasts (Butterfly, Cooked, Diced)
1 can (14-16oz) Crushed Pineapple (Drained)
1 cup Sliced Almonds (Rough Chop)
1 cup Chopped Celery
1 cup Shredded Cheese (Mixed Variety)
2 small cans Diced Green Chili's
1 cup Diced Scallions
1 cup Mayonnaise (Best Food is Best)
1 tsp Salt
1-2 tsp Paprika
Pinch of Salt, Pepper and Garlic Powder to season Chicken

TOPPING:
Serving Cold -- 1 cup Sour Cream
Serving Hot -- 1 cup Sour Cream
1/2 cup Mayonnaise
1 cup Shredded Cheese (Mixed Variety)

Butterfly Chicken Breast (Slice Horizontally almost in half and open sliced chicken to butterfly the breast) - Season each side with pinch of Salt, Pepper, and garlic powder, grill until done, remove from heat at let rest.

While Chicken is cooking, chop/dice celery and scallions, then rough chop the almonds and put in a bowl. After Chicken has cooled, dice very small and add to bowl, add remaining ingredients and refrigerate until chilled.

Cold Serving
Fill each Scoop (do not use broken ones) with Chicken filling (about a heaping teaspoon), then top with a dollop of Sour Cream.

Hot Serving
Mix Sour Cream and Mayonnaise. Fill each Scoop with Chicken filling, sprinkle with cheese and put on a cookie sheet, bake at 350 degrees for 10 min or until cheese has melted and Scoops are warm, remove from oven, add dollop of Sour Cream Mixture.