Mini Curried Chicken Salad Cups Recipes

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CURRIED CHICKEN SALAD CUPS



Curried Chicken Salad Cups image

For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature phyllo shells.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 15m

Yield 24

Number Of Ingredients 7

1 can (12.5 oz) white chicken breast, drained
1/3 cup diced celery
1/3 cup mayonnaise or salad dressing
1/4 cup chopped cashews
1 tablespoon mild curry paste (from 10-oz jar)
24 frozen mini phyllo shells (from two 2.1-oz packages)
24 fresh parsley leaves

Steps:

  • In medium bowl, stir together all ingredients except phyllo shells and parsley.
  • Just before serving, spoon about 1 tablespoon chicken mixture into each phyllo shell. Garnish with parsley.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g

CURRIED CHICKEN SALAD IN LETTUCE CUPS



Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

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



Curried Chicken Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 15

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
3/4 cup golden raisins, plus more for garnish
1/2 cup slivered almonds, plus more for garnish
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
3 tablespoons curry powder
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).
  • Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.
  • Preheat the oven to 400 degrees F.
  • Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CHICKEN SALAD CUPS



Chicken Salad Cups image

Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 servings.

Number Of Ingredients 13

1 package (15 ounces) refrigerated pie pastry
2 cups cubed cooked chicken
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
TOPPING:
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

MINI CHICKEN SALAD CROISSANTS



Mini Chicken Salad Croissants image

Fresh-tasting and great for a get-together, this popular chicken salad could also be served on lettuce or a slice of cantaloupe or honeydew melon. When there will be kids in the crowd, I often substitute halved red seedless grapes for the peppers. -Patricia D. Tjugum, Tomahawk, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 20 servings.

Number Of Ingredients 14

1/3 cup sour cream
1/3 cup mayonnaise
4 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
4 celery ribs, thinly sliced
1 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
3 cups cubed cooked chicken
4 bacon strips, cooked and crumbled
1/2 cup chopped pecans, toasted
20 miniature croissants, split
Lettuce leaves

Steps:

  • In a large bowl, mix first five ingredients; stir in vegetables. Add chicken; toss to combine. Refrigerate, covered, at least 4 hours., Stir in bacon and pecans. Line croissants with lettuce; fill each with 1/4 cup chicken mixture.

Nutrition Facts : Calories 217 calories, Fat 14g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 403mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CURRIED CHICKEN SALAD IN MINI PITAS



Curried Chicken Salad in Mini Pitas image

Make and share this Curried Chicken Salad in Mini Pitas recipe from Food.com.

Provided by Lille

Categories     Lunch/Snacks

Time 15m

Yield 8 pitas

Number Of Ingredients 9

4 tablespoons light mayonnaise
2 tablespoons mango chutney
1 teaspoon curry powder (or paste)
1 1/2 cups cooked chicken, finely diced (or a 350 gram can)
1/2 cup apple, finely diced
1/3 cup radish, finely diced
2 tablespoons green onions, finely diced
8 mini pita pockets
8 leaves lettuce

Steps:

  • In a bowl, blend mayonnaise, chutney and curry powder. Stir in chicken, apple, radishes and green onions. Season to taste with salt and pepper.
  • Line pitas with lettuce. Fill with chicken salad.

Nutrition Facts : Calories 152.7, Fat 4.6, SaturatedFat 0.9, Cholesterol 22.3, Sodium 233.2, Carbohydrate 17.9, Fiber 1.1, Sugar 1.7, Protein 9.3

MINI CHICKEN CAESAR SALAD CUPS



Mini Chicken Caesar Salad Cups image

These mini-caesar cups would be perfect for a baby shower or appetizer party! They are easy to prepare and use refrigerated biscuits.

Provided by Mom2Rose

Categories     Poultry

Time 16m

Yield 20 mini cups, 20 serving(s)

Number Of Ingredients 5

1 cup cooked chicken, finely chopped
3 tablespoons caesar salad dressing
1 (12 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1/4 cup romaine lettuce, finely sliced
1 ounce parmesan cheese, shaved

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.

Nutrition Facts : Calories 75, Fat 3.1, SaturatedFat 0.8, Cholesterol 7.4, Sodium 168.5, Carbohydrate 8.3, Sugar 0.1, Protein 3.4

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD



Mimi's Curried Hawaiian Chicken Salad image

My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!

Provided by LEGALPEACH

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 15

Number Of Ingredients 11

6 boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

Steps:

  • Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
  • In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  • Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
  • Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g

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