Chicken Salad Cups With Watermelon
Say hello to your newest brunch addition! Watermelon pairs perfectly with this tasty chicken salad served in phyllo cups or on its own.
- 8 sheets filo pastry
- Serving melted butter
- 4 cups cut up marinated grilled chicken breast, cooled
- 1 cup chopped celery
- 1 cup light mayonnaise or plain low-fat yogurt
- 1/2 teaspoon mild curry blend
- 1 tablespoon nipped dill
- Dash seasoned salt
- 8 3-inch watermelon isosceles triangles about 1/2 inch thick
Arrange a filo sheet on a work surface and brush with butter.
Fold in half and brush again, repeat brushing and folding until a rectangle is formed that can be pressed into a cupcake tin with the corners laying over the top edge of the cup.
Repeat to create 8 filo rectangles and press them into the cups of a buttered 8-cup cupcake tin.
Bake in pre-heated 400-degree oven until golden and brown.
Remove from oven and cool on rack.
Place the chicken and celery in a mixing bowl, set aside.
In another bowl stir together the mayonnaise, curry, dill and dash of seasoned salt.
Pour over the chicken and celery, and toss to coat.
Divide the chicken salad among the cups and press a watermelon triangle into the center of each mound.
Makes 8 Servings.