Curried Chicken Salad Cups

Curried Chicken Salad Cups

For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature fillo shells.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

24

appetizers

1
can (12.5 oz) white chicken breast, drained
1/3
cup diced celery
1/3
cup mayonnaise or salad dressing
1/4
cup chopped cashews
1
tablespoon mild curry paste (from 10-oz jar)
24
frozen mini fillo shells (from two 2.1-oz packages)
24
fresh parsley leaves
  1. In medium bowl, stir together all ingredients except fillo shells and parsley.
  2. Just before serving, spoon about 1 tablespoon chicken mixture into each fillo shell. Garnish with parsley.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Curry paste is a blend of clarified butter, curry powder, vinegar and other seasonings. It can be found in the Asian-foods section of the supermarket.
There's no need to thaw the fillo shells before filling them. They’ll be thawed by the time you serve them.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 60
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 85mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.