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Johnson Estate Winery

Curried Chicken Salad in Filo Cups

Curried Chicken Salad in Filo Cups
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 roasted chicken, deboned and cut into bite-size pieces
  • 1 chopped shallot
  • 1/2 cup red onion (can be sautéed first)
  • 1/2 cup chopped celery (can do a full cup, to taste)
  • 1/2 cup lightly chopped walnuts (optional)
  • 1/2 cup raisins (can to a full cup, to taste)
  • 1/2 cup finely chopped parsley
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt (non-fat or regular)
  • 1/4 cup apple cider vinegar (to taste)
  • 1 tsp Dijon Mustard
  • 1 tsp both salt and pepper
  • 2 tsps curry powder
  • 1/2 tsp turmeric (can do a full tsp, to taste)
  • 1 tsp cumin (can do 2 tsp, to taste)
Directions

Place chopped chicken in a large bowl and continue to add chopped ingredients as you go – onions, celery, nuts, parsley and raisins.

Mix mayonnaise, yogurt, vinegar and spices in another smaller bowl to mix them well. Add to the chicken and vegetables and mix well. May be eaten immediately or chilled.

Great on salads, in wraps, or served as an appetizer of hors d’oeuvre in small filo cups. 

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