Mini Curried Chicken Salad Cups

Name: Mini Curried Chicken Salad Cups
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24 - 30 cups
Cuisine: Indian
Ingredients: 1 - 2 pkg 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 c craisins, dried sweetened cranberries; 1/3 - 1/2 c almonds, blanched and slivered; 3/4 c celery, thinly sliced and diced; MIX DRESSING; 1/4 c mayonnaise dressing; 1/4 c sour cream; 1 1/2 Tbsp red curry paste, mild or medium; 1/2 tsp ancho chili pepper; 1/2 - 1 tsp cayenne pepper, optional; 1 tsp fresh lime juice; salt and pepper to taste; fresh parsley or chevril for garnish

By Kim Biegacki
@pistachyoo

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.

Rating:

★★★★★ 4 votes5

Comments:

10 Comments

Serves:

24 - 30 cups

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

Add to Grocery List

1 - 2 pkg

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 c

craisins, dried sweetened cranberries
1/3 - 1/2 c

almonds, blanched and slivered
3/4 c

celery, thinly sliced and diced
MIX DRESSING
1/4 c

mayonnaise dressing
1/4 c

sour cream
1 1/2 Tbsp

red curry paste, mild or medium
1/2 tsp

ancho chili pepper
1/2 - 1 tsp

cayenne pepper, optional
1 tsp

fresh lime juice
·

salt and pepper to taste
·

fresh parsley or chevril for garnish

How to Make Mini Curried Chicken Salad Cups

Step-by-Step

Here are the phyllo cups
This is the curry paste that I used
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.
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.
I served these for Sweetest Day for my husband & I along side a wonderful soup called Orange You Glad It's Thanksgiving Soup.
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