Pineapple Chicken Salad in Phyllo Cups

Oxmoor House
2 dozen.


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Butter-flavored vegetable cooking spray
5 sheets commercial frozen phyllo pastry, thawed
1 (8-ounce) can pineapple tidbits in juice
1 1/4 cups finely diced cooked chicken breast (skinned before cooking and cooked without salt)
2 tablespoons diced water chestnuts
2 tablespoons minced fresh chives
1 tablespoon diced pimiento
1/3 cup reduced-calorie mayonnaise
1 1/2 teaspoons curry powder


Coat 2 miniature (1 3/4-inch) muffin pans with cooking spray; set aside.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups. Bake at 350° for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack; remove from pans.

Drain pineapple, reserving 2 tablespoons juice. Combine pineapple and next 4 ingredients in a medium bowl; stir well. Combine mayonnaise, curry powder, and reserved pineapple juice; stir into chicken mixture. Cover and chill at least 2 hours.

When ready to serve, spoon chicken mixture evenly into phyllo cups.

Created date

August 2009

Nutritional Information

Calories 40
Caloriesfromfat 36 %
Fat 1.6 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 3.4 g
Fiber 0.0 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 50 mg
Calcium 0.0 mg