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Mini Greek Chicken Salad Bites

Prep time 19 mins
Cook time 23 mins
Yield 45 servings (serving size: 1 stuffed phyllo shell)
If you're planning to prepare this appetizer more than a couple of hours ahead, chill the chicken salad by itself, and hold off on filling the shells. After a few hours, the shells can become soggy.


  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup light mayonnaise
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup sliced ripe olives, chopped
  • 1/4 cup diced red onion
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 3 (2.1-ounce) packages frozen mini phyllo shells, thawed
  • Fresh dill sprigs (optional)

Nutrition Information

  • calories 42
  • caloriesfromfat 56 %
  • fat 2.6 g
  • satfat 0.6 g
  • protein 2.1 g
  • carbohydrate 2.4 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.3 mg
  • sodium 80 mg
  • calcium 14 mg

How to Make It

  1. Place chicken in a saucepan; add water to cover. Bring to a boil; reduce heat, and simmer 18 minutes or until chicken is done. Remove from pan; let cool. Place chicken in a food processor. Pulse 3 to 5 times or until chicken is finely chopped.

  2. Combine chicken, mayonnaise, and next 6 ingredients in a bowl; stir until combined. Spoon about 1 tablespoon chicken mixture into each phyllo shell. Serve immediately, or cover and chill up to 2 hours. Garnish with fresh dill sprigs, if desired.

Oxmoor House Healthy Eating Collection