Curried Chicken Salad in Phyllo Cups
Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Whenever we have leftover chicken or turkey, this is what I want to make. Great for lunches in a salad or in wraps or phyllo cups, in any season. Pair with Johnson Estate Freelings Creek Dry or Semi-Dry Riesling.
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 in a salad, wraps, or served as an appetizer or hors d’oeuvre in small phyllo cups.
