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Quick and Easy Chicken Salad Cups

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Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken diced
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1/2 cup halved seedless grapes
  • 1/4 cup chopped pecans optional
  • Salt and pepper to taste
  • 12 mini phyllo cups or wonton wrappers
  • Fresh parsley for garnish

Method
 

  1. For wonton cups, heat oven to 350°F (175°C); press wrappers into a mini muffin tin.
  2. Bake 5-7 minutes until golden and crisp; cool.
  3. Mix chicken, mayonnaise, mustard, celery, onion, grapes, and optional pecans in a large bowl.
  4. Season with salt and pepper.
  5. Spoon salad into phyllo or baked wonton cups.
  6. Garnish each with a parsley sprig.
  7. Serve immediately or refrigerate until serving.

Notes

These can be made ahead of time and stored in the fridge for a quick grab-and-go lunch option. Feel free to customize by adding your favorite chicken salad ingredients, like diced apples or dried cranberries.