Curry Chicken Salad Cups
(makes 15 mini cups)
1 package mini phyllo shells
1.5 cups finely chopped cooked chicken breast
1/3 cups chopped cashews
1/3 cup raisins
1 or 2 sliced green onions
3/4 cup fat-free Greek yogurt
1 tsp curry powder
1 tbs honey
- Remove package of frozen mini phyllo shells from freezer and heat according to package directions. Add the following ingredients to a large mixing bowl: finely chopped chicken breast (cooked), chopped cashews, raisins, and 1-2 sliced green onions.
- Next, add the Greek yogurt, curry powder, and honey to the bowl. Stir until everythhing is evenly combined and coated with the yogurt mixture.
- Spoon the chicken salad into each of the mini phyllo cups using a teaspoon. If you’re not serving these bites immediately, store the chicken salad in the fridge until you are ready to serve. This will keep them from getting mushy.
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