Best 5 Mini Curried Chicken Salad Cups Recipes

MINI CURRIED CHICKEN SALAD CUPS

Steps:

• 1. Here are the phyllo cups
• 2. This is the curry paste that I used
• 3. Prepare your chicken and slice up your celery. Mix in the almonds and cranberries and set aside. Next mix up your dressing well. Add the ancho and cayenne to your liking. Ancho has a Smokey flavor and the cayenne is hot. Now mix the dressing into the chicken mixture.
• 4. Fill the phyllo cups and bake for 7 to 10 minutes at 350 degrees. Take them out and add a sprig of parsley or chervil.
• 5. I served these for Sweetest Day for my husband & I along side a wonderful soup called https://www.justapinch.com/recipes/soup/vegetable-soup/orange-you-glad-its-thanksgiving-soup.html?p=1.
• 6. 2-22-2014 ~~~~ We had these tonight for dinner. Of course, I just made one package of 15 but between my husband & I we ate them all. I should of fixed a salad or some soup to go with it. I did get another jar of curry paste; this time medium heat. Woohoo, hot enough for me but my husband said he could take some more heat. LOL

CHICKEN SALAD CUPS

Steps:

• Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

CURRIED CHICKEN SALAD IN LETTUCE CUPS

Steps:

• Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
• Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
• In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
• Serve heaping portions of the salad in butter lettuce leaves.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

MINI CHICKEN CAESAR SALAD CUPS

Steps:

• Heat oven to 400°F.
• In small bowl, mix chicken and dressing.
• Separate dough into 10 biscuits; divide each into 2 rounds.
• Press dough rounds in bottom and up sides of 20 ungreased mini muffin cups, extending dough 1/4 inch above edge of cups.
• Fill each cup with about 2 teaspoons of the chicken mixture.
• Bake 8-11 minutes or until crust is deep golden brown; remove from muffin pan.
• Top each with lettuce and cheese; serve warm.