Waldorf Chicken Salad in Phyllo Cups
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Yields:
-
50 appetizers
ingredients
- 8 boneless skinless chicken breast halves
- 6 cups chicken stock
- 1⁄2 cup white wine
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups red seedless grapes
- 1 cup diced celery
- 3 sweet tart apples, peeled, cored, and diced (Braeburn, Mutsu, Golden Delicious)
- 1 cup chopped toasted pecans
- 2 lemons, zest of
- 1 lemon, juice of
- 2 cups mayonnaise
- 2 teaspoons ground cumin (this is a strong-flavored spice, I would start low and add to taste)
- 2 teaspoons salt, plus more to taste
- 1⁄4 teaspoon fresh ground pepper, plus more to taste
- 50 phyllo dough, cups
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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