Waldorf Chicken Salad in Phyllo Cups

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READY IN: 1hr 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers.
  • Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes.
  • Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use.
  • Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat.
  • Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours.
  • Fill phyllo cups with cold chicken salad and serve immediately.
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