Curry Chicken Salad Phyllo Cups
Fill baked Phyllo Cups with a mixture of canned chicken, veggies, fruits, and nuts, in a curry mayo.
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.
Video
Nutrition
Calories: 44kcalCarbohydrates: 2gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 94mgPotassium: 14mgFiber: 0.2gSugar: 1gVitamin A: 38IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
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