April Showers #SundaySupper...Featuring Mini Curry Chicken Salad Phyllo Cups
Spring has definitely sprung in Texas...that means warmer temps, longer days, and parties. April and May are prime wedding shower months, so this week's #SundaySupper theme is April Showers...dishes that can be served at an afternoon wedding or baby shower. Our hostess this week is Brandie from Home Cooking Memories. When I think of my wedding shower, I remember the delicious finger foods that my hostesses served. Light bites that tasted great, but were light and portion-controlled. That was my thinking when I created my Mini Curry Chicken Salad Phyllo Cups.
Along with frozen puff pastry, a package of these frozen mini phyllo shells are always in my freezer. They're perfect for putting together a quick and elegant appetizer or dessert that looks fancy, but is ready in no time flat! For this appetizer, you make a quick chicken salad and spoon it into the thawed phyllo cups. How easy these are to whip up will be our little secret!
Mini Curry Chicken Salad Phyllo Cups 
Step 1: Remove package of frozen mini phyllo shells from freezer and heat according to package directions. Add the following ingredients to a large mixing bowl: 1.5 cups finely chopped chicken breast, 1/3 cup chopped cashews, 1/3 cup raisins, and 1-2 sliced green onions.
Step 2: Add the following ingredients to the bowl: 3/4 cup fat-free Greek yogurt, 1 tsp. curry powder, and 1 tbs. agave nectar (or honey). Stir until everything is evenly combined and coated with the yogurt mixture.
I love these little bites...the chicken salad is creamy, and the chopped cashews and raisins provide a nice texture. The phyllo shells are crispy and light. If you prefer a more pronounced curry flavor, feel free to double the amount of curry powder you use...and feel free to sub in golden raisins or even dried cranberries if you prefer. This recipe makes 15 mini phyllo bites, and I had enough chicken salad left to make myself a sandwich for lunch.
Be sure to join us tonight at 600 CST for our weekly Twitter chat, where we'll be discussing shower planning tips and recipes. In the meantime, go check out all the fun April Shower recipes my fellow #SundaySupper contributors are sharing today!
Along with frozen puff pastry, a package of these frozen mini phyllo shells are always in my freezer. They're perfect for putting together a quick and elegant appetizer or dessert that looks fancy, but is ready in no time flat! For this appetizer, you make a quick chicken salad and spoon it into the thawed phyllo cups. How easy these are to whip up will be our little secret!
Mini Curry Chicken Salad Phyllo Cups
a Weekend Gourmet Original
Step 1: Remove package of frozen mini phyllo shells from freezer and heat according to package directions. Add the following ingredients to a large mixing bowl: 1.5 cups finely chopped chicken breast, 1/3 cup chopped cashews, 1/3 cup raisins, and 1-2 sliced green onions.
Step 2: Add the following ingredients to the bowl: 3/4 cup fat-free Greek yogurt, 1 tsp. curry powder, and 1 tbs. agave nectar (or honey). Stir until everything is evenly combined and coated with the yogurt mixture.
Step 3: Spoon the chicken salad into each of the mini phyllo cups using a teaspoon. I like mine nice and full, so I mound it on top. If you're not serving these bites immediately, store the chicken salad in the fridge until you are ready to serve. This will keep them from getting mushy.
I love these little bites...the chicken salad is creamy, and the chopped cashews and raisins provide a nice texture. The phyllo shells are crispy and light. If you prefer a more pronounced curry flavor, feel free to double the amount of curry powder you use...and feel free to sub in golden raisins or even dried cranberries if you prefer. This recipe makes 15 mini phyllo bites, and I had enough chicken salad left to make myself a sandwich for lunch.
Be sure to join us tonight at 600 CST for our weekly Twitter chat, where we'll be discussing shower planning tips and recipes. In the meantime, go check out all the fun April Shower recipes my fellow #SundaySupper contributors are sharing today!
Starters, Appetizers & Snacks
- Pesto Tortilla Pinwheels from Home Cooking Memories
- Honey Pecan Baked Brie from Supper for a Steal
- Pinenut stuffed Dates from The Not So Cheesy Kitchen
- Mushroom and Feta Bites from Small Wallet, Big Appetite
- London Ritz’s Tea Sandwiches from My Cute Bride
- Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
- Alphabet Soup from Cindy’s Recipes and Writings
Main Dishes
- Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
- Penne Ala Vodka from I Run For Wine
- Easy Baked Ziti from Momma’s Meals
- Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
- Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
- Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
- Coconut Rum Cake from The Foodie Army Wife
- No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
- Japanese Wedding Cupcakes from NinjaBaking.com
- Baby Blue Cake Pops from Neighborfood
- Strawberry Buttermilk Scones from Vintage Kitchen
Cookies, Brownies & Dessert Bars
- Chocolate-Balsamic Macaroons from Foxes Love Lemons
- Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
- Baklava Crisps from Kudos Kitchen by Renee
- Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
- Fudgy Carob Brownies from Pies and Plots
- Pistachio Biscotti from Curious Cuisiniere
Sweet Treats
- Shortbread Maple Cream Freezer Tart from A Beautiful Bite
- Espresso Panna Cotta from Crazy Foodie Stunts
- Bite-Size Pecan Tarts from Juanita’s Cocina
- Brigadeiros from Food Lust People Love
- Rosewater Raspberry Meringues from girlichef
Drink Recipes
- Slushy Mango Mojito from The Urban Mrs.
- Pretty in Pink Punch from Noshing With The Nolands
- Pink Lemonade from Peanut Butter and Peppers
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