Chicken Salad in Toast Cups

Name: Chicken Salad in Toast Cups
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms large bone-in, skin-on chicken breasts (about; 2 celery stalks, chopped; 2 Tbsps chopped fresh chives; 6 servings Kosher salt and freshly ground black pepper; 2 teaspoons lemon juice; 59 milliliters mayonnaise; 1 Tbsp olive oil; 237 milliliters red seedless grapes, sliced in half; 2 Tbsps unsalted butter, melted; 6 slices soft wheat bread

Chicken Salad in Toast Cups requires around 1 hour and 50 minutes from start to finish. This main course has 467 calories, 36g of protein, and 28g of fat per serving. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of lemon juice, olive oil, mayonnaise, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Line a baking sheet with foil.

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Baking Sheet

Aluminum Foil

Oven

Press each slice of bread into the cup of a muffin tin.

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Bread

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Muffin Tray

Brush with the melted butter.

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Butter

Bake until golden and crisp, 5 to 7 minutes.

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Oven

Place the chicken on the prepared baking sheet.

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Whole Chicken

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Baking Sheet

Drizzle lightly with the olive oil and sprinkle with salt and pepper. Roast until golden and completely cooked through, about 50 minutes. Cool completely.

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Salt And Pepper

Olive Oil

Remove the skin from the chicken. Shred the meat with a fork and then roughly chop.

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Meat

Add to a bowl with the grapes, mayonnaise, chives, lemon juice, celery, and salt and pepper to taste and mix well. Divide the chicken salad among the toast cups.

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Salt And Pepper

Lemon Juice