Go Back
Homemade Curried Chicken Salad Phyllo Cups photo
Print Recipe Save it for later

Curried Chicken Salad Phyllo Cups

A bright, mildly spiced curried chicken salad served in crisp mini phyllo cups for an easy appetizer or light bite.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 6 servings

Ingredients

  • 12 ounces cooked shredded chicken breast
  • 1/4-1/3 cup plain Greek yogurt
  • 1/4 cup currants or raisins
  • 2 tablespoons cilantro minced
  • 2 tablespoons green onions minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 boxes Athens mini fillo shells 30 cups total

Instructions

  • In a large mixing bowl combine the shredded chicken, Greek yogurt, currants, minced cilantro, minced green onions, curry powder, kosher salt, and black pepper.
  • Stir thoroughly until evenly coated; taste and adjust seasoning or yogurt for creaminess as desired. Refrigerate the chicken salad until ready to assemble.
  • Preheat the oven to 350°F (175°C). Arrange the mini phyllo shells in a single layer on a baking sheet.
  • Bake the shells for about 5 minutes, until lightly browned and crisp. Remove from the oven and let cool slightly.
  • Spoon the chilled curried chicken salad into the cooled phyllo cups and serve immediately.

Equipment

  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Baking Sheet
  • spoon or rubber spatula
  • Oven

Notes

  • Use rotisserie or leftover cooked chicken to save time.
  • Adjust yogurt amount to reach desired creaminess.
  • Currants can be swapped for raisins if preferred.
  • Fill phyllo cups just before serving to keep them crisp.