Thai Curry Chicken Salad In Phyllo Cups
From karynb 10 years ago
- 15-20 minutes to make
- Serves 45 pieces
A quick and easy appetizer from Cuisine at Home #66, page 42
Ingredients
- 3 boxes purchased mini phyllo cups (45 cups) shopping list
- 1/4 cup mayonnaise shopping list
- 2 Tbs plain yogurt shopping list
- 2 Tbs honey shopping list
- juice of 1/2 a lime shopping list
- 8 ounces cooked chicken, diced shopping list
- 1/2 cup red bell pepper seeded and diced shopping list
- 1/4 cup fresh pineapple, diced shopping list
- 2 Tbs red onion, diced shopping list
- 1 Tbs cilantro, minced shopping list
- 2 Tbs slivered almonds shopping list
- 2 tsp vegetable oil shopping list
- 1 Tbs fresh ginger, minced shopping list
- 1/2 tsp Thai red curry paste or chili garlic sauce shopping list
- fresh cilantro leaves for garnish shopping list
How to make it
- Preheat oven to 350°; arrange phyllo cups on a baking sheet. Toast cups in oven until golden, 5 to 8 minutes; set aside to cool.
- Combine mayonnaise, yogurt, honey, and lime juice in a bowl. Add the
- chicken, bell pepper, pineapple, onion, and cilantro; set aside.
- Sauté almonds in oil in a nonstick skillet over medium heat until golden,
- stirring often. Add ginger and curry paste and cook until fragrant, about 30
- seconds; stir almond mixture into chicken salad until blended. Fill each cup with chicken salad and garnish with a leaf of cilantro.
- Recipe Source: Cuisine at Home #66, page 42
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