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
More From Oxmoor House
Recipe Time
Cook Time:
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. 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.
Mini Greek Chicken Salad Bites Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- MAIN INGREDIENT: Poultry
- PUBLICATION: Oxmoor House
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