Tested till perfect Curried Chicken Salad Cups
Curried Chicken Salad Cups
Photography by Matthew Kimura

Curried Chicken Salad Cups

Phyllo pastry makes ideal cups for appetizers. Its crispness is a delightful texture contrast to the soft fillings.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces

Ingredients

  • 2 2sheets phyllo pastry
  • 2 tbsp 2tbspbutter, melted

Salad:

  • 1 1boneless skinless chicken breastboneless skinless chicken breasts, cooked and diced
  • 1 1rib celery, finely diced
  • 1 1green oniongreen onions, minced
  • 1/4 cup 1/4cupmayonnaise
  • 1 tsp 1tsplemon juice
  • 1/2 tsp 1/2tspmild curry paste
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Garnish:

  • 2 tbsp 2tbspmango chutney
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Preparation

Place 1 sheet of the phyllo on work surface; brush lightly with butter. Top with remaining sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares. Press each, greased side down, into mini-muffin or tart tins.

Bake in 400°F (200°C) oven until cups are crisp and golden, 3 to 4 minutes. Let cool in pan on rack. (Make-ahead: Freeze in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)

Salad: In bowl, stir together chicken, celery, green onion, mayonnaise, lemon juice, curry paste, salt and pepper. Spoon by rounded 1 tsp (5 mL) into prepared cups.

Garnish: Top each cup with tsp (1 mL) of the chutney.

Additional information : Variations
Lemon Tuna Salad Cups: Omit Salad and Garnish. In bowl, stir together 1 can (6 oz/175 g) tuna, drained; 1 rib celery, finely diced; 1 green onion, minced; 1/3 cup (75 mL) mayonnaise; 1 tsp (5 mL) grated lemon rind; 1 tsp (5 mL) lemon juice;1/2 tsp (2 mL) dried dillweed; and 1/4 tsp (1 mL) each salt and pepper. Garnish each with 1/4 tsp (1 mL) finely diced roasted red pepper.

Tapenade and Marinated Feta Cups: Omit Salad and Garnish. Substitute 1 container (227 g) prepared tapenade. Garnish each with 1 small cube marinated feta.

Baba Ghanoush and Sesame Seed Cups: Omit Salad and Garnish. Substitute 1 container (227 g) prepared baba ghanoush. Garnish with 1 tsp (5 mL) each toasted sesame seeds and chopped fresh parsley.

Cream Cheese and Hot Pepper Jelly Cups: Omit Salad and Garnish. In bowl, mash 1 pkg (250 g) cream cheese with 1/4 cup (50 mL) sour cream. Garnish each with scant 1/4 tsp (1 mL) hot pepper jelly.

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Nutritional Information Per piece: about

cal 42 pro 2g total fat 3g sat. fat 1g
carb 2g fibre 0 chol 7mg sodium 78mg

% RDI:

iron 1 vit A 1 folate 1
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