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Chicken Salad Cups
These cool and scrumptious appetizers are a surefire hit at your next party or summer picnic.
Difficulty: Easy
Cuisine
American
Keyword
Appetizers, Chicken
Method
Oven
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
30
cups
Equipment
Medium Mixing Bowl
Baking Sheet
INGREDIENTS
1x
2x
3x
1
cup
Cooked Chicken
-
diced
3
strips
Bacon
-
cooked and crumbled
⅓
cup
Mushrooms
-
chopped
2
Tbsp.
Pecans
-
chopped
2
Tbsp.
Apple
-
peeled & diced
¼
cup
Mayonnaise
⅛
tsp.
Salt
Pepper
-
to taste
2
Pkgs.
Philo Cups
-
15 per pakg
2
Tbsp.
Fresh Parsley
-
minced
INSTRUCTIONS
Salad
In a bowl, combine Chicken, Bacon, Mushrooms, Pecans, and Apple.
In another bowl, combine Mayonnaise, Salt and Pepper.
Stir seasoned mayo into Chicken mix to evenly coat.
Cover and refrigerate until final assembly.
Phyllo Cups
Bake Cups per pkg instruction.
remove from oven and allow to cool for 3 minutes before moving to wire racks to cool completely.
Assembly
Fill each cup with Chicken Salad. (approx. 1 Tbsp. in each.
Cover and refrigerate for up to 2 hours.
Sprinkle with parsley before serving.
Notes
Please keep cool.
Remember, this is a Mayo product and can easily spoil in any summer heat.
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