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Pineapple Chicken Salad in Phyllo Cups

Yield 2 dozen.

Ingredients

  • Butter-flavored vegetable cooking spray
  • 5 sheets commercial frozen phyllo pastry, thawed
  • 1 (8-ounce) can pineapple tidbits in juice
  • 1 1/4 cups finely diced cooked chicken breast (skinned before cooking and cooked without salt)
  • 2 tablespoons diced water chestnuts
  • 2 tablespoons minced fresh chives
  • 1 tablespoon diced pimiento
  • 1/3 cup reduced-calorie mayonnaise
  • 1 1/2 teaspoons curry powder

Nutrition Information

  • calories 40
  • caloriesfromfat 36 %
  • fat 1.6 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.9 g
  • carbohydrate 3.4 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.0 mg
  • sodium 50 mg
  • calcium 0.0 mg

How to Make It

  1. Coat 2 miniature (1 3/4-inch) muffin pans with cooking spray; set aside.

  2. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking spray. 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. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple and next 4 ingredients in a medium bowl; stir well. Combine mayonnaise, curry powder, and reserved pineapple juice; stir into chicken mixture. Cover and chill at least 2 hours.

  4. When ready to serve, spoon chicken mixture evenly into phyllo cups.

Light and Luscious