Curried Chicken Salad Cups

  • Prep 15 min
  • Total 15 min
  • Servings 24

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
35
% Daily Value
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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