Crunchy Chicken Salad in Phyllo Cups

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 71%
  • Fat: 6.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.3g
  • Carbohydrate: 2.8g
  • Fiber: 0.0g
  • Cholesterol: 22mg
  • Iron: 0.0mg
  • Sodium: 81mg
  • Calcium: 0.0mg


  • 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


  1. Brush 2 miniature (1 3/4-inch) muffin pans with 1 tablespoon melted butter; set aside.
  2. 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.
  3. 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.
  4. When ready to serve, spoon chicken mixture evenly into phyllo cups.
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