Curried Chicken Salad Cups

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

Curried Chicken Salad Cups

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

24 appetizers

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Nutrition Info

  • 1 Appetizer
  • 60
  • 4g
    (Saturated Fat 0g, Trans Fat 0g)
  • 5mg
  • 85mg
  • 3g
    (Dietary Fiber 0g, Sugars 0g)
  • 3g
  • Percent Daily Value*
  • 0%
  • 2%
  • 0%
  • 0%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • 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.

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

Directions

  1. 1In medium bowl, stir together all ingredients except fillo shells and parsley.
  2. 2Just before serving, spoon about 1 tablespoon chicken mixture into each fillo shell. Garnish with parsley.

Categories: Course, Appetizers, Cold Appetizers

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