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Curried Chicken Salad Cups

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Curried Chicken Salad Cups
  • Prep 15 min
  • Total 15 min
  • Servings 24
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For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature phyllo shells.
Updated Mar 11, 2020

Ingredients

  • 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 phyllo shells (from two 2.1-oz packages)
  • 24 fresh parsley leaves

Steps

  • 1
    In medium bowl, stir together all ingredients except phyllo shells and parsley.
  • 2
    Just before serving, spoon about 1 tablespoon chicken mixture into each phyllo shell. Garnish with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    There's no need to thaw the phyllo shells before filling them. They’ll be thawed by the time you serve them.

Nutrition

60 Calories, 4g Total Fat, 3g Protein, 3g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
85mg
4%
Potassium
20mg
1%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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