Crunchy Chicken Salad in Phyllo Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup butter, melted and divided |
5 sheets commercial frozen phyllo pastry, thawed |
1 cup finely diced cooked chicken breast |
4 slices bacon, cooked and crumbled |
1 hard-cooked egg, finely diced |
1/3 cup slivered almonds, toasted |
1 (2-ounce) jar diced pimiento, drained |
3 tablespoons minced fresh chives |
1/3 cup mayonnaise |
1 tablespoon lemon juice |
1 teaspoon curry powder |
Directions:
1. Brush 2 miniature (1 3/4-inch) muffin pans with 1 tablespoon melted butter; set aside.
2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer remaining 4 sheets phyllo on first sheet, brushing each sheet with melted butter. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups. Bake at 350° for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack; remove from pans.
3. Combine chicken and next 5 ingredients in a medium bowl; stir well. Combine mayonnaise, lemon juice, and curry powder; stir into chicken mixture. Cover and chill at least 2 hours.
4. When ready to serve, spoon chicken mixture evenly into phyllo cups.
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