Best Chicken Salad Cups Recipes

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ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Provided by Giada De Laurentiis

Categories     main-dish

Time 48m

Yield 12 servings

Number Of Ingredients 10

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Steps:

  • Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.
  • Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.
  • Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.
  • 1/2 cup red wine vinegar
  • 1/4 cup lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.
  • Yield: 1 3/4 cups

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS



Mediterranean Chicken and Orzo Salad In Red Pepper Cups image

This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!

Provided by geranium

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 1h1m

Yield 4

Number Of Ingredients 16

½ pound uncooked orzo pasta
¼ cup olive oil
⅓ cup red wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon dried basil
¾ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grape tomatoes, cut in half
¼ cup black olives, cut in half lengthwise
2 ounces crumbled feta cheese
1 grilled chicken breast half, diced
2 red bell peppers, cut in half lengthwise and seeded
4 sprigs fresh oregano

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 52.3 g, Cholesterol 30.9 mg, Fat 19.9 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 4.6 g, Sodium 579.9 mg, Sugar 4 g

ASIAN CHICKEN SALAD LETTUCE CUPS



Asian Chicken Salad Lettuce Cups image

"I serve this salad in lettuce leaves or in pita pockets to friends who enjoy something a bit out of the ordinary. This is fast, easy, a bit exotic and, best of all, delicious." If you like peanut butter, this is the chicken salad for you! Mary Bergfeld - Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup reduced-fat sesame ginger salad dressing
1/2 cup creamy peanut butter
1 tablespoon sesame oil
2 to 3 teaspoons cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 packages (6 ounces each) ready-to-use grilled chicken breast strips
4 cups chopped cucumbers
1 cup chopped sweet red pepper
3/4 cup chopped green onions
1/4 cup grated carrot
8 Bibb or Boston lettuce leaves
Chopped fresh cilantro, optional

Steps:

  • In a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, cucumbers, pepper, onions and carrot. Drizzle with dressing; toss to coat. Chill until serving. Serve on lettuce leaves. Garnish with cilantro if desired.

Nutrition Facts : Calories 237 calories, Fat 13g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 1253mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

SPICY-CRUNCHY CHICKEN SALAD IN LETTUCE CUPS



Spicy-Crunchy Chicken Salad in Lettuce Cups image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons freshly squeezed lime juice
1/4 cup sugar
3 tablespoons Southeast Asian fish sauce
2 teaspoons Asian-style chile paste, like sambal oelek
2 tablespoons vegetable oil, like corn, peanut, or soy
1-inch piece fresh ginger, peeled and finely grated
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon kosher salt
4 scallions (white and green), thinly sliced
1 medium carrot, grated
1/2 cup canned, drained water chestnuts, chopped
3 to 4 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh coriander leaves (cilantro)
8 to 10 Bibb lettuce leaves
Lime wedges

Steps:

  • In a small bowl, whisk together the lime juice, sugar, fish sauce, and chile paste. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the ginger and garlic and stir-fry, until fragrant, about 2 minutes. Add the chicken and salt, and stir-fry the meat, breaking it up with a wooden spoon, until just cooked through, about 6 minutes. Stir in the scallions, carrot, and water chestnuts. Transfer the chicken mixture to a bowl and cool. Stir in the lime juice mixture, mint, and coriander. Refrigerate until ready to serve.
  • Arrange the lettuce leaves on a platter and fill each with some of the chicken salad. Serve with lime wedges.

CILANTRO LIME JALAPENO CHICKEN SALAD IN AVOCADO CUPS



Cilantro Lime Jalapeno Chicken Salad in Avocado Cups image

Make and share this Cilantro Lime Jalapeno Chicken Salad in Avocado Cups recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 (6 -7 ounce) chicken breasts, cooked (see note)
1 jalapeno, diced seeds and membranes removed
4 tablespoons fresh cilantro, coarsely chopped
1 lime, juiced (to taste)
1/4 red onion, diced fine (to taste)
1/3 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 teaspoon cumin
salt and pepper
2 ripe avocados, cut in half seed removed

Steps:

  • Shred or dice cooked chicken. Add the mayonaise, Dijon, cumin, lime juice, salt and pepper; stir to incorporate. Mix in red onion, jalapeno and cilantro. Refrigerate for several hours to let flavors meld. Serve mounded in avocado halves.
  • Note: Chicken breasts may be cooked by first drying with a paper towel. Season well with salt and pepper (or Mexican spice mix) then placing in a flat microwavable dish. Cover loosely (I just place the splatter lid over.) Microwave high for about 5-10 minutes, testing at intervals for doneness. Do not over cook.

RANCH CHICKEN SALAD CUPS



Ranch Chicken Salad Cups image

Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 slices bacon, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons chopped scallions
2 tablespoons chopped fresh dill
Kosher salt and freshly ground pepper
3 cups shredded rotisserie chicken (skin removed)
1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
1 avocado, diced
2 heads Bibb lettuce, leaves separated
4 dinner rolls

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
  • Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
  • Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

CHICKEN SALAD IN TOMATO CUPS



Chicken Salad in Tomato Cups image

"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

CURRIED CHICKEN SALAD IN LETTUCE CUPS



Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Steps:

  • Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
  • Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  • In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
  • Serve heaping portions of the salad in butter lettuce leaves.

ASIAN CHICKEN SALAD CUPS



Asian Chicken Salad Cups image

A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!

Provided by SunnyDaysNora

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 20

2 cooked boneless, skinless chicken breast halves, shredded
½ head cabbage, finely shredded
½ cup corn kernels
¼ cup chopped fresh cilantro
2 green onions, chopped
3 tablespoons sliced almonds
½ cup mayonnaise
2 tablespoons rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 teaspoon paprika
1 teaspoon red pepper flakes
½ teaspoon minced garlic
½ teaspoon sesame oil
½ teaspoon honey
⅛ teaspoon ground ginger
12 dinner rolls

Steps:

  • Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  • Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  • Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  • Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

Nutrition Facts : Calories 187 calories, Carbohydrate 15.8 g, Cholesterol 18.8 mg, Fat 11 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 386.5 mg, Sugar 4.7 g

CHICKEN SALAD CUPS



Chicken Salad Cups image

Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 servings.

Number Of Ingredients 13

1 package (15 ounces) refrigerated pie pastry
2 cups cubed cooked chicken
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
TOPPING:
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Steps:

  • Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

PICNIC POTATO AND CHICKEN SALAD CUPS



Picnic Potato and Chicken Salad Cups image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

4 russet potatoes, peeled and cubed
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 6-ounce skinless, boneless chicken breast
3 strips bacon, cooked and crumbled
1/4 cup diced celery
1/4 cup diced onion
1 clove garlic, minced
1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 teaspoons mustard
1 tablespoon paprika
2 tablespoons chopped fresh parsley
2 fresh sage leaves, chopped
2 heads Bibb lettuce, leaves separated

Steps:

  • Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.
  • Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces.
  • In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

ITALIAN CHICKEN SALAD CUPS



Italian Chicken Salad Cups image

Everyone loves chicken salad, but this mayo-free version always stands out. Cooking the chicken in the crockpot gives it so much more flavor! For parties and showers, you can serve it on croissants or in lettuce cups. -Andria Lint, Flowery Branch, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings (9 cups).

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
5 cups shredded cooked chicken
1 medium sweet red pepper, coarsely chopped
1 medium sweet yellow pepper, coarsely chopped
1/2 cup thinly sliced red onion
1/2 cup slivered almonds, toasted
1/4 cup drained capers
Salt and pepper to taste
16 Bibb lettuce leaves
1/2 cup shredded Parmesan cheese

Steps:

  • Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside., In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.

Nutrition Facts :

NEELY'S CHICKEN SALAD IN TOMATO CUPS



Neely's Chicken Salad in Tomato Cups image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servingss

Number Of Ingredients 12

1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Kosher salt and freshly ground black pepper
6 large beefsteak tomatoes
1 head butter lettuce

Steps:

  • Mix first 10 ingredients in a large bowl.
  • Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

CHICKEN SALAD WONTON CUPS



Chicken Salad Wonton Cups image

Make and share this Chicken Salad Wonton Cups recipe from Food.com.

Provided by seahorse73

Categories     Chicken

Time 25m

Yield 36 appetizers, 36 serving(s)

Number Of Ingredients 10

36 wonton wrappers
2 cups cooked chicken, diced
1/2 cup pecans, chopped
1/2 cup scallion, chopped
1/3 cup carrot, shredded
1/3 cup celery, finely diced
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 tablespoon fresh thyme, chopped
1/4 cup parsley, chopped

Steps:

  • Heat oven to 350°F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
  • Bake at 350°F 10 to 12 minutes until golden brown. Remove from pans; cool.
  • Combine chicken, pecans, scallions, carrot and celery.
  • Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.

Nutrition Facts : Calories 61.3, Fat 3.2, SaturatedFat 0.5, Cholesterol 6.5, Sodium 53.5, Carbohydrate 5.1, Fiber 0.4, Sugar 0.2, Protein 2.9

MINI CHICKEN CAESAR SALAD CUPS



Mini Chicken Caesar Salad Cups image

These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits.

Provided by Mom2Rose

Categories     Poultry

Time 16m

Yield 20 mini cups, 20 serving(s)

Number Of Ingredients 5

1 cup cooked chicken, finely chopped
3 tablespoons caesar salad dressing
1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup romaine lettuce, finely sliced
1 ounce parmesan cheese, shaved

Steps:

  • Heat oven to 400°F.
  • In small bowl, mix chicken and dressing.
  • Separate dough into 10 biscuits; divide each into 2 rounds.
  • Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
  • Fill each cup with about 2 teaspoons of the chicken mixture.
  • Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
  • Top each with lettuce and cheese; serve warm.

Nutrition Facts : Calories 75, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.4, Sodium 168.5, Carbohydrate 8.3, Sugar 0.1, Protein 3.4

ASIAN CHICKEN SALAD LETTUCE CUPS



Asian Chicken Salad Lettuce Cups image

Entertaining is easy with a fresh-tasting appetizer that can be ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 8

2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained, finely chopped
1/2 cup spicy peanut sauce (from 7-oz bottle)
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
1/2 cup chopped roasted salted peanuts

Steps:

  • In medium bowl, mix all ingredients except lettuce and peanuts.
  • Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 0 g, TransFat 0 g

MANDARIN CHICKEN WALDORF SALAD IN ORANGE CUPS



MANDARIN CHICKEN WALDORF SALAD IN ORANGE CUPS image

Categories     Chicken     Low Fat

Yield 4

Number Of Ingredients 9

1 apple, cored and chopped
1 cup cooked fresh chicken, diced (fat and skin removed)
1/8 cup dried cherries or cranberries
1/8 cup finely chopped celery
2 Tablespoons finely chopped pecans (optional)
3 Tablespoons mandarin orange segments, drained and chopped coursely (reserve 1 tablespoon juice)
2 oranges
2 tablespoons honey
4 tablespoons reduced fat mayonnaise

Steps:

  • In a medium bowl, combine apple, chicken, cherries, celery, pecans, and mandarin oranges. Stir gently to combine. Slice oranges in half (stem end at the top), and scoop out pulp. (Tip: include the freshly juiced pulp as a healthy alternative to soda or sugary juices). If necessary, slice a small sliver off the bottom of each orange cup so that is sits more evenly. Combine the mandarin orange syrup, honey, and mayonnaise in a small bowl. Toss with the chicken mixture to coat well. Divide the chicken mixture evenly into the 4 orange cups. Pack in a cooler or with an ice pack to maintain temperature.

CURRIED CHICKEN SALAD CUPS



Curried Chicken Salad Cups image

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

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 15m

Yield 24

Number Of Ingredients 7

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:

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

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g

MINI CURRIED CHICKEN SALAD CUPS



Mini Curried Chicken Salad Cups image

I love small bites of food with big flavor and a spicy bite too. I am excited to say that this is my first recipe with the flavors of India. I wanted to start out with a mild paste at first. That is why I added a little kick with the cayenne. These mini chicken bites are so delicious with the creamy texture of the dressing and...

Provided by Kimberly Biegacki

Categories     Salads

Time 20m

Number Of Ingredients 14

1 - 2 pkg of 15 mini frozen phyllo cups
1 large 12.5 oz. can of chicken shredded or 2 medium chicken breasts, cooked and shredded
1/2 c craisins, dried sweetened cranberries
1/3 - 1/2 c almonds, blanched and slivered
3/4 c celery, thinly sliced and diced
MIX DRESSING
1/4 c mayonnaise dressing
1/4 c sour cream
1 1/2 Tbsp red curry paste, mild or medium
1/2 tsp ancho chili pepper
1/2 - 1 tsp cayenne pepper, optional
1 tsp fresh lime juice
salt and pepper to taste
fresh parsley or chevril for garnish

Steps:

  • 1. Here are the phyllo cups
  • 2. This is the curry paste that I used
  • 3. Prepare your chicken and slice up your celery. Mix in the almonds and cranberries and set aside. Next mix up your dressing well. Add the ancho and cayenne to your liking. Ancho has a Smokey flavor and the cayenne is hot. Now mix the dressing into the chicken mixture.
  • 4. Fill the phyllo cups and bake for 7 to 10 minutes at 350 degrees. Take them out and add a sprig of parsley or chervil.
  • 5. I served these for Sweetest Day for my husband & I along side a wonderful soup called https://www.justapinch.com/recipes/soup/vegetable-soup/orange-you-glad-its-thanksgiving-soup.html?p=1.
  • 6. 2-22-2014 ~~~~ We had these tonight for dinner. Of course, I just made one package of 15 but between my husband & I we ate them all. I should of fixed a salad or some soup to go with it. I did get another jar of curry paste; this time medium heat. Woohoo, hot enough for me but my husband said he could take some more heat. LOL

ITALIAN CHICKEN SALAD IN LETTUCE CUPS



Italian Chicken Salad in Lettuce Cups image

Categories     Salad     Chicken     Bake     Wedding     Lunch     Healthy     Lettuce     Boil

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup slivered almonds
1 pound farfalle pasta
4 cups coarsely shredded cooked chicken (from about 1 1/2 purchased roasted whole chickens)
1/2 cup diced roasted red bell pepper (about 1 pepper)
1/2 cup diced roasted yellow bell pepper (about 1 pepper)
1/2 red onion, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup drained capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups Red Wine Vinaigrette (page 229)
12 butter lettuce leaves (from about 2 heads)
2-ounce chunk of Parmesan cheese, shaved with a vegetable peeler

Steps:

  • Preheat the oven to 350°F. Spread the almonds on a small baking sheet in a single layer. Bake until golden brown, about 10 minutes. Remove from the oven and transfer to a bowl to cool.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain.
  • In a large bowl, combine the pasta with the chicken, bell peppers, onion, parsley, almonds, capers, salt, and pepper. Drizzle with 1 cup of the vinaigrette and toss gently.
  • Arrange 1 large lettuce leaf and 1 small lettuce leaf on each plate, overlapping slightly. Spoon the chicken salad into the lettuce "cups." Drizzle the remaining 1/4 cup of vinaigrette over the salads. Garnish with shavings of the Parmesan cheese and serve.

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