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Chicken Salad Cups

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Chicken Salad Cups
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 2
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Bake refrigerated biscuit dough into little shells to hold a crunchy-creamy blend of chicken, celery and almonds.

Ingredients

2
Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
3/4
cup chopped cooked chicken
2
tablespoons shredded Cheddar cheese
2
teaspoons chopped toasted sliced almonds
2
teaspoons chopped green onions
1
tablespoon mayonnaise or salad dressing
Dash ground ginger
Sesame seed, if desired

Directions

  • 1 Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
  • 2 In small bowl, mix chicken, cheese, almonds, green onions, mayonnaise and ginger until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
  • 3 Bake 16 to 21 minutes or until edges are deep golden brown.
Tips  

To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 4 to 6 minutes, stirring occasionally, until golden brown.

Use deli or rotisserie chicken as a shortcut to cooked chicken.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Salad Cup
Calories
360
(
Calories from Fat
190
)
Daily Value
Total Fat
21g
32%
(
Saturated Fat
5g
27%
,
Trans Fat
3 1/2g
)
Cholesterol
55mg
18%
Sodium
690mg
29%
Potassium
160mg
4%
Total Carbohydrate
23g
8%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
21g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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