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Cranberry & Pecan Chicken Salad in Phyllo Cups
This sweet & savory chicken salad is so versatile, serve it in mini phyllo cups as a small bite or serve it over greens for a salad or a full sized sandwich
Prep Time 15 minutes
Servings 8
Ingredients
- 2 boxes frozen phyllo cups (30 cups total)
- 3/4 cup mayonnaise
- 1 medium orange, zest and juice
- 1 tsp dried tarragon
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/4 tsp kosher salt
- 1/4 tsp course black pepper
- 1/4 cup celery, minced
- 1/3 cup dried cranberries
- 11/4 cup cooked chicken breast, chopped
- 1/2 cup roasted pecans, chopped (divided)
- 3 green onions, chopped
Instructions
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Preheat oven to 350
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Unpackage the phyllo cups and place them on a sheet pan and bake in oven for 6 minutes and set aside to cool.
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Mix together the mayonnaise, zest and juice of the orange, tarragon, mustard, honey, salt & pepper.
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Add the celery, cranberries, chicken, ΒΌ cup pecans and green onions and mix well.
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Scoop into phyllo cups and garnish with the reserved chopped pecans and enjoy.