Mini Greek Chicken Salad Bites

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.


45 servings (serving size: 1 stuffed phyllo shell)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 23 Minutes

Nutritional 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


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)


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.