Directions:
- In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
- Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
- Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley. Yield: 20 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.14 Kcal (871 kJ) | ||
| Calories from fat | 116.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 20% | |
|---|---|---|---|
| Cholesterol | 27.45mg | 9% | |
| Sodium | 511.17mg | 21% | |
| Potassium | 129.55mg | 3% | |
| Total Carbs | 14.63g | 5% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 8.81g | 18% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 197.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 330.48 Kcal (1384 kJ) | ||
| Calories from fat | 185.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 20% | |
|---|---|---|---|
| Cholesterol | 43.59mg | 9% | |
| Sodium | 811.63mg | 21% | |
| Potassium | 205.7mg | 3% | |
| Total Carbs | 23.23g | 5% | |
| Sugars | 2.57g | 6% | |
| Dietary Fiber | 4.28g | 11% | |
| Protein | 13.99g | 18% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.9mg | 10% | |
| Calcium | 314.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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