Almond-Chicken Salad in Phyllo Cups
Ingredients
- 4 Boneless Skinless Chicken Breasts (large chicken breasts)
- 2 cups Water
- 1 cup White Wine
- 1 cup Chicken Stock
- 1 slice Lemon
- ⅔ cup Hellmann's Mayonnaise
- 2 tbsp Dijon Mustard
- 1 tbsp Lemon Juice
- Zest of One Lemon
- 1 pinch Salt (to taste)
- 1 pinch Pepper (to taste)
- ½ cup Slivered or Sliced Almonds
- ½ cup Chopped Red Grapes
- Mini Phyllo Cups
Instructions
- Clean and trim Chicken Breasts.
- Bring Water, White Wine, Chicken Stock and Lemon to a boil. Place chicken in boiling liquid. Let liquid return to a boil. Turn off heat and cover. Let chicken poach for approximately 20 minutes or until completely cooked. Drain and chill chicken.
- Dice Chicken and place in bowl. Add Mayonnaise, Dijon Mustard, Lemon Juice, Lemon Zest, Salt (to taste), Pepper (to taste), Slivered Almonds and Red Grapes. Toss well.
- Refrigerate for at least 2 hours before serving. Serve in Mini Phyllo Cups, crackers or sliced bread.
