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.

Yield: 45 servings (serving size: 1 stuffed phyllo shell)
Recipe from Oxmoor House

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 56%
  • Fat: 2.6g
  • Saturated fat: 0.6g
  • Protein: 2.1g
  • Carbohydrate: 2.4g
  • Fiber: 0.0g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 80mg
  • Calcium: 14mg

Ingredients

  • 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)

Preparation

  1. 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. 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.
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