Curried Chicken Salad Cups

Curried Chicken Salad Cups Author: Canadian Living Credits: Curried Chicken Salad Cups

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

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2009

Ingredients

  • 2 sheets phyllo pastry
  • 2 tablespoons butter melted
Garnish:
  • 2 tablespoons mango chutney
Salad:
  • 1 boneless skinless chicken breast cooked and diced
  • 1 rib celery finely diced
  • 1 green onion minced
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon mild curry paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts Per piece: about

  • Sodium 78 mg
  • Protein 2 g
  • Calories 42.0
  • Total fat 3 g
  • Cholesterol 7 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Curried Chicken Salad Cups

Login