Elevate your appetizers with this Curry Chicken Salad Phyllo Cups recipe! Use up leftover chicken and combine with curry mayo, fruits, and nuts, for a burst of flavor. Nestle the mixture into light, flaky mini phyllo cups for a crispy, elegant touch. Impress your guests with these bite-sized delights, perfect for parties or casual snacking. Mix and match with my Cranberry Brie Phyllo Cups and French Onion Sausage Rolls for a beautiful variety of appetizers.
Try making my Coconut Curry Meatballs and my Curry Pot Pie for more delicious curry related recipes. Enjoy a warm bowl of my Thai Inspired Chicken Meatball Soup to warm up on a cold day.
Ingredients
Find below the list of ingredients I used to make my Curry Chicken Salad Phyllo Cups. Use canned chicken like I did or use shredded chicken breast, or chopped leftover cooked chicken and even turkey.
- Canned Chicken
- Mayonnaise
- Salt and Pepper
- Apple Cider Vinegar
- Curry Powder
- Red Onion
- Fresh Parsley
- Chopped Pecans
- Celery
- Craisins
See recipe card for quantities.
Instructions
Bake the phyllo cups and let them cool before filling them with the chicken salad.
- Whisk the mayonnaise, curry powder, salt, pepper, and apple cider vinegar, together in a large bowl.
- Add the drained cans of chicken, celery, onion, craisins, parsley and pecans to the bowl.
- Mix all ingredients until they are incorporated into the curry mayo.
- Spoon the Curry Chicken Salad into the 24 Phyllo Cups. Garnish with more chopped fresh parsley and serve.
Substitutions
- Leftover Chicken or Turkey - Use shredded chicken or leftover cooked chicken and turkey to make this delicious appetizer.
- No Curry - Replace the curry in the recipe with 1 tablespoon of Dijon mustard and 2 tablespoons of sweet relish.
- Puff Pastry Cups - Make Mini Puff Pastry cups instead of the Phyllo Cups
Storage
Store any remaining Curry Chicken Salad Phyllo Cups in an airtight container. Place in the refrigerator for 24 hours, keeping in mind that the phyllo cups might soften up as the filling sits in them. Make the Curry Chicken Salad in advance and store by itself for a couple days and use in sandwiches, or on crostini.
Recipe
Curry Chicken Salad Phyllo Cups
Ingredients
- 24 pieces Mini Phyllo Cups baked and cooled
- 300 grams Canned Chicken 1 ¾ cup of cooked chicken
- ⅓ cup Mayonnaise
- ½ tablespoon Curry Powder
- ¼ teaspoon Salt
- ¼ teaspoon Ground Pepper
- 1 teaspoon Apple Cider Vinegar
- ⅓ cup Celery finely chopped
- ¼ cup Craisins roughly chopped
- 2 tablespoon Red Onion finely chopped
- 2 tablespoon Fresh Parsley finely chopped
- 2 tablespoon Pecans finely chopped
Instructions
- Bake the phyllo cups as per the instructions on the box, and let them cool before filling them with the chicken salad.
- In a large bowl, whisk together the mayonnaise, curry powder, salt, pepper, and apple cider vinegar.
- Add the drained cans of chicken, celery, onion, craisins, parsley and pecans to the bowl.
- Mix all ingredients until they are incorporated into the curry mayo.
- Spoon the Curry Chicken Salad into the 24 Phyllo Cups. Garnish with more chopped fresh parsley and serve.
