mini curried chicken salad cups

Name: Mini Curried Chicken Salad Cups
Prep time: 10 min
Cook time: 10 min
Yield: 24
Cuisine: Indian
Ingredients: 1 - 2 package(s) of 15 mini frozen phyllo cups; 1 large 12.5 oz. can of chicken shredded or 2 medium chicken breasts, cooked and shredded; 1/2 cup(s) craisins, dried sweetened cranberries; 1/3 - 1/2 cup(s) almonds, blanched and slivered; 3/4 cup(s) celery, thinly sliced and diced; ## MIX DRESSING; 1/4 cup(s) mayonnaise dressing; 1/4 cup(s) sour cream; 1 1/2 tablespoon(s) red curry paste, mild or medium; 1/2 teaspoon(s) ancho chili pepper; 1/2 - 1 teaspoon(s) cayenne pepper, optional; 1 teaspoon(s) fresh lime juice; - salt and pepper to taste; - fresh parsley or chevril for garnish

(4 RATINGS)

75 Pinches 11 Photos

Kim Campbell

Youngstown, OH

Updated on Oct 22, 2012

I love small bites of food with big flavor and a spicy bite too. I am excited to say that this is my first recipe with the flavors of India. I wanted to start out with a mild paste at first. That is why I added a little kick with the cayenne. These mini chicken bites are so delicious with the creamy texture of the dressing and all the flavors of the spices make them so savory. These are perfect for serving as appetizers or along side a really yummy soup for a delicious lunch or dinner. I hope you'll try them out.

Rate

prep time 10 Min

cook time 10 Min

method Bake

yield 24 - 30 cups

Ingredients

1 - 2 packages of 15 mini frozen phyllo cups
1 large 12.5 oz. can of chicken shredded or 2 medium chicken breasts, cooked and shredded
1/2 cup craisins, dried sweetened cranberries
1/3 - 1/2 cup almonds, blanched and slivered
3/4 cup celery, thinly sliced and diced
MIX DRESSING
1/4 cup mayonnaise dressing
1/4 cup sour cream
1 1/2 tablespoons red curry paste, mild or medium
1/2 teaspoon ancho chili pepper
1/2 - 1 teaspoons cayenne pepper, optional
1 teaspoon fresh lime juice
- salt and pepper to taste
- fresh parsley or chevril for garnish

How To Make mini curried chicken salad cups

Step 1

Here are the phyllo cups

Step 2

This is the curry paste that I used
Step 3

Prepare your chicken and slice up your celery. Mix in the almonds and cranberries and set aside. Next mix up your dressing well. Add the ancho and cayenne to your liking. Ancho has a Smokey flavor and the cayenne is hot. Now mix the dressing into the chicken mixture.
Step 4

Fill the phyllo cups and bake for 7 to 10 minutes at 350 degrees. Take them out and add a sprig of parsley or chervil.
Step 5

I served these for Sweetest Day for my husband & I along side a wonderful soup called https://www.justapinch.com/recipes/soup/vegetable-soup/orange-you-glad-its-thanksgiving-soup.html?p=1.
Step 6

2-22-2014 ~~~~ We had these tonight for dinner. Of course, I just made one package of 15 but between my husband & I we ate them all. I should of fixed a salad or some soup to go with it. I did get another jar of curry paste; this time medium heat. Woohoo, hot enough for me but my husband said he could take some more heat. LOL
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