Ingredients for Curry Chicken Salad In Phyllo Cups
- Boneless Skinless Chicken Breast Halves
- 1 tablespoon olive oil
- Garlic Clove
- ½ cup mayonnaise
- Apricot Preserves
- 1 tablespoon curry powder
- ¼ teaspoon black pepper
- Goji Berries
- Onion
- Miniature Phyllo Cups
- Salt And Pepper
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How to Make Curry Chicken Salad In Phyllo Cups
- Preheat oven to 350°F (175°C).
- Chop 1 cup cooked chicken breast into small cubes.
- In a small bowl, sauté the chicken in 1 tablespoon olive oil with 2 cloves minced garlic for 2-3 minutes until heated through.
- In a large bowl, whisk together ½ cup mayonnaise, ¼ cup mango chutney, 1 tablespoon curry powder, and ¼ teaspoon black pepper.
- Add the cooked chicken, ½ cup goji berries, and ½ cup finely chopped red onion to the mayonnaise mixture.
- Stir gently to combine. Season with salt to taste.
- Refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
- Bake phyllo cups according to package directions (approximately 5-7 minutes, or until golden brown).
- Once the phyllo cups have completely cooled, spoon the chilled chicken salad into each cup.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
26g
Fat
6g
Carbs
4g
