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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. If using wonton wrappers, preheat your oven to 350°F (175°C). Press the wonton wrappers into a mini muffin tin to form cups.
  2. Bake for 5-7 minutes until golden brown and crispy. Let cool.
  3. In a large bowl, combine the diced chicken, mayonnaise, Dijon mustard, celery, red onion, grapes, and pecans (if using). Mix well.
  4. Season the chicken salad with salt and pepper to taste.
  5. Spoon the chicken salad mixture into the mini phyllo cups or baked wonton cups.
  6. Garnish each cup with a small sprig of fresh parsley.
  7. Serve immediately or refrigerate until ready to serve.

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.