Waldorf Chicken Salad in Phyllo Cups |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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In 'The Big Book of Appetizers'. The cumin seems out of place in this recipe, so I would omit it. If you choose to use it, be mindful, it is a strong spice and can easily overpower. I'd start low and add to taste. Ingredients:
8 boneless skinless chicken breast halves |
6 cups chicken stock |
1/2 cup white wine |
1 bay leaf |
1 teaspoon dried thyme |
2 cups red seedless grapes |
1 cup diced celery |
3 sweet tart apples, peeled, cored, and diced (braeburn, mutsu, golden delicious) |
1 cup chopped toasted pecans |
2 lemons, zest of |
1 lemon, juice of |
2 cups mayonnaise |
2 teaspoons ground cumin (this is a strong-flavored spice, i would start low and add to taste) |
2 teaspoons salt, plus more to taste |
1/4 teaspoon fresh ground pepper, plus more to taste |
50 phyllo dough, cups |
Directions:
1. In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers.
2. Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes.
3. Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use.
4. Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat.
5. Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours.
6. Fill phyllo cups with cold chicken salad and serve immediately.
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