Go Back

Almond-Chicken Salad in Phyllo Cups

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Refrigerating Time 2 hours
Total Time 2 hours 40 minutes
Course Hors d'oeuvre
Servings 8

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.
Keyword Almond, Chicken, Cups, Phyllo, Salad