Curried Chicken Salad in Phyllo Cup
This savory, sweet and spicy chicken salad is super flavorful. It gets a crunch from fennel and cranberries, a light and creamy texture from crème fraiche. Perfect little bites for cocktail parties.
Ingredients
- 16 ounces Chicken Breast
- 2 tablespoon Olive Oil
- 1 tablespoon Curry Powder
- 1 Garlic clove minced
- Kosher Salt to taste
- freshly Black Pepper to taste
- 2 Phyllo Shells boxes
Dressing
- ½ cup Mayonnaise
- ¼ cup Crème Fraiche
- 1 tablespoon Curry Powder
- ¼ teaspoon Cayenne
- 1 cup Fennel finely small dice
- ⅓ cup Dried Cranberries finely small dice
- 1 tablespoon Lemon Juice fresh squeze
- 1 teaspoon Lemon Zest fresh
- Kosher Salt & Freshly ground Black Pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breast in a sheet pan and rub with olive oi, salt & pepper, curry powder, and garlic. Roast for 30-40 minutes. Until the chicken is cooked. Set aside until cool enough to handle.
- Finely dice chicken, fennel, and cranberries into small bite size pieces
Dressing
- Combine the mayonnaise, crème fraiche, lemon juice & zest in a small bowl. Add salt and pepper to taste. Whisk till fully incorporated. Place in the refrigerator.
Assembly
- Combine chicken, fennel, cranberries, and the dressing in a bowl. Mix well. Refrigerate for a few hours to allow flavors to deepens.
- Heat phyllo cups as directed.
- Spoon the chicken salad into the phyllo shells.
- Arrange on plate. and enjoy
Notes
Note:
purchased rotisserie chicken can be used.
Chicken salad can be made up to 1 day ahead.
