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.

Mushroom Salad - Serves 6

1. 36 Med to Large Mushrooms, Button or cremini mushrooms work best
2. 6-8 Fresh Chopped Basil Leaves or 1/4c Fresh Chopped Parsley,
3. Extra Virgin Olive Oil (EVOO),
4. 1 tsp Dijon Mustard,
5. 2 Lemon's - Fresh Squeezed (Bottled Juice - Optional),
6. Dash Salt & Pepper to taste

Wash, dry mushrooms with a paper towel and finely slice mushrooms, then place in a bowl and set aside.

In an oil and vinegar dressing jar (jar has measurements to make the perfect dressings, you can find it in any grocery store in the salad dressing isle), fill with lemon juice up to the water line, add mustard, salt and pepper, shake well, or blend if you have a Herb Salad Maker,then add EVOO slowing while mixing to the oil line. Shake again if necessary until well blended. Pour enough dressing over mushrooms to coat, then add Basil or Parsley, toss salad until dressing coats all the mushrooms. Add salt and pepper if needed for your liking to the mushroom salad. Cover and set in frig until ready to serve, approximately 1 hour, but no more than 2 hours as mushrooms will become soggy.

**This makes a wonderful appetizer, side dish or as a replacement to the traditional green salad.

Bon Appétit