Curried Chicken Salad Cups
Curried Chicken Salad Cups
Photography by Matthew Kimura
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 42 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 7 mg |
| sodium | 78 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 1 |
- Portion size: 24 pieces
Phyllo pastry makes ideal cups for appetizers. Its crispness is a delightful texture contrast to the soft fillings.
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
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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Source : Canadian Living Magazine: January 2009
