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Pineapple Chicken Salad in Phyllo Cups

Pineapple Chicken Salad in Phyllo Cups
Pineapple Chicken Salad in Phyllo Cups is A mixture of chicken breast, curry powder, pimiento, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Coat 2 miniature (1 3/4-inch) muffin pans with cooking spray; set aside.
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Cooking SprayCooking Spray
2
Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray.
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Cooking SprayCooking Spray
3
Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking spray.
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Cooking SprayCooking Spray
4
Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter.
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BiscuitsBiscuits
5
Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups.
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Muffin LinersMuffin Liners
6
Bake at 350 for 8 to 10 minutes or until lightly browned.
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OvenOven
7
Let cool completely in pans on a wire rack; remove from pans.
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Wire RackWire Rack
8
Drain pineapple, reserving 2 tablespoons juice.
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PineapplePineapple
JuiceJuice
9
Combine pineapple and next 4 ingredients in a medium bowl; stir well.
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PineapplePineapple
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BowlBowl
10
Combine mayonnaise, curry powder, and reserved pineapple juice; stir into chicken mixture. Cover and chill at least 2 hours.
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Pineapple JuicePineapple Juice
Curry PowderCurry Powder
MayonnaiseMayonnaise
Whole ChickenWhole Chicken
11
When ready to serve, spoon chicken mixture evenly into phyllo cups.
Ingredients you will need
Mini Filo ShellsMini Filo Shells
Whole ChickenWhole Chicken
DifficultyHard
Ready In45 m.
Servings24
Health Score0
Dairy Free
DietsDairy Free
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