Curry Chicken Salad in Phyllo Cups |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great, light appetizer that is a hit at parties. Sweet and savory! Ingredients:
2 boneless skinless chicken breast halves |
1 tablespoon olive oil |
1 garlic clove, minced |
1/4 cup mayonnaise |
3 tablespoons apricot preserves |
3/4 teaspoon curry powder |
1/8 teaspoon pepper |
1/4 cup dried goji berries or 1/4 cup craisins |
1 teaspoon minced onion |
30 miniature phyllo cups |
1 pinch salt and pepper |
Directions:
1. In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, goji berried, and onions. Chill.
2. Chop the chicken breast into small cubes. Saute in olive oil and add garlic.
3. Mix the chicken into the curry mixture.
4. Season with salt and pepper.
5. Heat oven to 350 degrees and cook phyllo cups for about 5 minutes.
6. Once the cups are cooled, add the chicken salad to the cups.
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