Chutney Chicken Salad

Ingredients

• 1/3 cup slivered almonds
• 1 cup mayonnaise
• 1/2 cup Greek yogurt
• 1/3 cup mango chutney
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 5 cups diced cooked chicken
• 1 (8-oz.) can sliced water chestnuts, drained
• 4 green onions, chopped (about 1 cup)
• 1/2 (14.1-oz.) package refrigerated piecrusts
• Garnish: thinly sliced green onions

Preparation

1. 1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
2. 2. Whisk together mayonnaise and next 5 ingredients in a large bowl. Add chicken, next 2 ingredients, and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
3. 3. Preheat oven to 450°. Cut piecrust into 8 (4 1/2-inch) rounds. Press each dough round into a lightly greased 3 1/2-inch brioche mold, pressing dough up sides. Fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet.
4. 4. Bake at 450° for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack 1 minute. Loosen shells from molds using a small knife; remove shells from molds to wire racks, and cool completely (about 20 minutes).
5. 5. Fill cooled pastry shells with chicken salad just before serving.