Best Chicken Salad In Biscuit Cups Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)



Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal) image

A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

Provided by AndreaVT96

Categories     Chicken Breast

Time 22m

Yield 5 serving(s)

Number Of Ingredients 6

1 (7 1/2 ounce) can homestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
  • In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  • Evenly spoon chicken mixture into prepared biscuit cups.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Nutrition Facts : Calories 231.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 27.1, Sodium 572.7, Carbohydrate 20.3, Fiber 0.4, Sugar 3.5, Protein 15.2

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 WITH SAGE BISCUITS



Chicken Salad With Sage Biscuits image

This is a wonderfully light and delicious dish to make for lunch during those hot summer days. (Refrigerating time for the chicken salad is not included - I usually make the salad a day before serving.)

Provided by TasteTester

Categories     Breads

Time 58m

Yield 8-10 serving(s)

Number Of Ingredients 14

3 lbs boneless skinless chicken breast halves
1 cup mayonnaise
8 ounces sour cream
1 cup diced celery
1 cup red seedless grapes or 1 cup green grape, halved or quartered
salt & fresh ground pepper
1/2 cup cold whole milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon finely chopped fresh sage
1/4 teaspoon fresh ground black pepper
3/4 cup chilled unsalted butter, cut into small pieces (1 1/2 sticks)

Steps:

  • CHICKEN SALAD:.
  • Cook chicken until no longer pink in the center by either roasting it or poaching it in water or chicken broth. After it has cooled completely, dice into small pieces.
  • In a small bowl stir together mayonnaise and sour cream. In a very large bowl stir together chicken, celery, grapes and sour cream mixture. Add salt and pepper to taste. Cover and chill 2 to 24 hours.
  • SAGE BISCUITS:.
  • Preheat oven to 425 degrees. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.
  • Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2 1/2-to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
  • Bake until golden brown, 10-12 minutes Let cool.
  • To serve, split sage biscuits and spoon in chicken salad.

Nutrition Facts : Calories 667.5, Fat 37, SaturatedFat 17.4, Cholesterol 193.3, Sodium 722.5, Carbohydrate 37.3, Fiber 1.4, Sugar 6.2, Protein 45.5

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

CHICKEN CAESAR CROUTON CUPS



Chicken Caesar Crouton Cups image

Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 12 cups

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter, melted
2 cloves garlic, finely grated, plus 1 large clove garlic, chopped
2 teaspoons Italian seasoning
12 slices white sandwich bread (do not use the end pieces)
One 1-ounce piece Parmesan
3 oil-packed anchovy fillets, chopped
Kosher salt
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup vegetable oil
4 cups thinly sliced romaine (from 1 medium head)
1 cup finely chopped cooked white meat chicken (from 1 rotisserie chicken)

Steps:

  • Position an oven rack in the middle of the oven and preheat to 300 degrees F.
  • Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
  • Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
  • Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
  • Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
  • Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
  • Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.

Related Topics