Crunchy Chicken Salad in Phyllo Cups

Recipe from

Oxmoor House

Nutritional Information

Calories 81
Caloriesfromfat 71 %
Fat 6.4 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 2.8 g
Fiber 0.0 g
Cholesterol 22 mg
Iron 0.0 mg
Sodium 81 mg
Calcium 0.0 mg

Ingredients

1/4 cup butter, melted and divided
5 sheets commercial frozen phyllo pastry, thawed
1 cup finely diced cooked chicken breast
4 slices bacon, cooked and crumbled
1 hard-cooked egg, finely diced
1/3 cup slivered almonds, toasted
1 (2-ounce) jar diced pimiento, drained
3 tablespoons minced fresh chives
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder

Preparation

Brush 2 miniature (1 3/4-inch) muffin pans with 1 tablespoon melted butter; set aside.

Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly brush phyllo with melted butter. Layer remaining 4 sheets phyllo on first sheet, brushing each sheet with melted butter. 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.

Combine chicken and next 5 ingredients in a medium bowl; stir well. Combine mayonnaise, lemon juice, and curry powder; stir into chicken mixture. Cover and chill at least 2 hours.

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