MINI CURRIED CHICKEN SALAD CUPS

Mini Curried Chicken Salad Cups image

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