Curried Chicken Salad in Phyllo Cups
These little flavor-packed curried chicken salad phyllo cups are full of mango chutney, curry mix with whole seeds and spices as well as chives and scallions for a little extra flavor - Wow - What an easy appetizer to get the party popping!
- Boneless skinless chicken breasts · 2 pounds
- Mayonnaise · 1 cup
- Williamson Wines Mango Jalapeno Jam · 1/4 cup
- Williamson Wines Sauvignon Blanc · 1/3 cup
- 1 Tablespoon Herbie's Curry Mix Whole Seeds and Spices ·
- Celery, minced · 3/4 cup cup
- 4 scallions, minced ·
- 24 Mini Phyllo Cups ·
- Chives for Garnish ·
Makes: 24 mini Phyllo Cups
Preheat the oven to 350 degrees F.
Place the chicken breasts on a parchment lined sheet pan and rub with olive oil. Sprinkle liberally with salt and roast for 35 to 40 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees. Set aside until cool.
Finely mince the chicken by hand, or cut into chunks and pulse in the food processor until just finely chopped, being careful not to over process.
For the dressing, whisk together the mayonnaise, white wine, mango chutney, and Herbie's Curry Mix: Whole Seeds and Spices.
Combine the chicken and dressing. Add the celery and scallions and mix well. Cover and refrigerate for a few hours to allow the flavors to blend.
Fill mini phyllo cups with the chicken salad mixture and top with chopped chives.