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)
How to Make It
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.
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.