Curry Chicken Salad Cups

Curry Chicken Salad Cups


Curry Chicken Salad Cups

(makes 15 mini cups)

High cal Calories 434kcal

fat Total Fat 11g

sat fat Saturated Fat 2g

chol Cholesterol 28mg

High sodium Sodium 502mg

High carbs Total Carbohydrate 63g

Serving size 194g Calories from fat 97kcal Fiber 3g Protein 21g Sugar 11g
5 servings


  • 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


  1. 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.
  2. Next, add the Greek yogurt, curry powder, and honey to the bowl. Stir until everythhing is evenly combined and coated with the yogurt mixture.
  3. 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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