Curried Chicken Salad Cups

By The Canadian Living Test Kitchen

229 people added this to their Recipe Box

Curried Chicken Salad Cups
Photography by Matthew Kimura

This recipe makes 24 pieces servings

Nutritional Info
Per piece: about	-
cal	4242 cal
pro	2 g2g pro
total fat	3 g3g total fat
sat. fat	1 g1g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	7 mg7mg chol
sodium	78 mg78mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
folate	11 folate

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

Ingredients

2 sheets phyllo pastry 2 2sheets phyllo pastry
2 tbsp butter , melted2 2tbsp tbspbutter, melted
Salad:
1 1boneless skinless chicken breastboneless skinless chicken breasts, cooked and diced
1 rib celery , finely diced1 1rib celery, finely diced
1 green onion , minced1 1green oniongreen onions, minced
1/4 cup mayonnaise 1/4 1/4cup cupmayonnaise
1 tsp lemon juice 1 1tsp tsplemon juice
1/2 tsp mild curry paste 1/2 1/2tsp tspmild curry paste
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Garnish:
2 tbsp mango chutney 2 2tbsp tbspmango 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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