Best 3 Curried Chicken Salad Cups Recipes

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If you're looking for a dish that is both elegant and delicious, curried chicken salad cups are the perfect choice. These individual servings are filled with a creamy, flavorful mixture of chicken, mayonnaise, curry powder, and spices, all nestled in a crispy phyllo cup. Whether you're hosting a brunch, lunch, or dinner party, these curried chicken salad cups are sure to impress your guests.

Let's cook with our recipes!

CURRIED CHICKEN SALAD IN LETTUCE CUPS



Curried Chicken Salad in Lettuce Cups image

Provided by Dave Lieberman

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Steps:

  • Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
  • Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
  • In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.
  • Serve heaping portions of the salad in butter lettuce leaves.

CURRIED CHICKEN SALAD CUPS



Curried Chicken Salad Cups image

For fast, filling appetizers, spoon an easy-to-make chicken salad into miniature phyllo shells.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 15m

Yield 24

Number Of Ingredients 7

1 can (12.5 oz) white chicken breast, drained
1/3 cup diced celery
1/3 cup mayonnaise or salad dressing
1/4 cup chopped cashews
1 tablespoon mild curry paste (from 10-oz jar)
24 frozen mini phyllo shells (from two 2.1-oz packages)
24 fresh parsley leaves

Steps:

  • In medium bowl, stir together all ingredients except phyllo shells and parsley.
  • Just before serving, spoon about 1 tablespoon chicken mixture into each phyllo shell. Garnish with parsley.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 85 mg, Sugar 0 g, TransFat 0 g

MINI CURRIED CHICKEN SALAD CUPS



Mini Curried Chicken Salad Cups image

I love small bites of food with big flavor and a spicy bite too. I am excited to say that this is my first recipe with the flavors of India. I wanted to start out with a mild paste at first. That is why I added a little kick with the cayenne. These mini chicken bites are so delicious with the creamy texture of the dressing and...

Provided by Kimberly Biegacki

Categories     Salads

Time 20m

Number Of Ingredients 14

1 - 2 pkg of 15 mini frozen phyllo cups
1 large 12.5 oz. can of chicken shredded or 2 medium chicken breasts, cooked and shredded
1/2 c craisins, dried sweetened cranberries
1/3 - 1/2 c almonds, blanched and slivered
3/4 c celery, thinly sliced and diced
MIX DRESSING
1/4 c mayonnaise dressing
1/4 c sour cream
1 1/2 Tbsp red curry paste, mild or medium
1/2 tsp ancho chili pepper
1/2 - 1 tsp cayenne pepper, optional
1 tsp fresh lime juice
salt and pepper to taste
fresh parsley or chevril for garnish

Steps:

  • 1. Here are the phyllo cups
  • 2. This is the curry paste that I used
  • 3. Prepare your chicken and slice up your celery. Mix in the almonds and cranberries and set aside. Next mix up your dressing well. Add the ancho and cayenne to your liking. Ancho has a Smokey flavor and the cayenne is hot. Now mix the dressing into the chicken mixture.
  • 4. Fill the phyllo cups and bake for 7 to 10 minutes at 350 degrees. Take them out and add a sprig of parsley or chervil.
  • 5. I served these for Sweetest Day for my husband & I along side a wonderful soup called https://www.justapinch.com/recipes/soup/vegetable-soup/orange-you-glad-its-thanksgiving-soup.html?p=1.
  • 6. 2-22-2014 ~~~~ We had these tonight for dinner. Of course, I just made one package of 15 but between my husband & I we ate them all. I should of fixed a salad or some soup to go with it. I did get another jar of curry paste; this time medium heat. Woohoo, hot enough for me but my husband said he could take some more heat. LOL

Tips:

  • For the best flavor, use high-quality ingredients, such as free-range chicken, fresh herbs, and a good-quality curry powder.
  • If you don't have any curry powder on hand, you can make your own by combining ground cumin, coriander, turmeric, and paprika.
  • Feel free to adjust the amount of curry powder to taste. If you like a milder flavor, use less curry powder. If you like a spicier flavor, use more.
  • Be sure to cook the chicken thoroughly before adding it to the salad. This will help to prevent foodborne illness.
  • If you are short on time, you can use rotisserie chicken instead of cooked chicken breasts.
  • This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Curried chicken salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its creamy, flavorful dressing and crunchy vegetables, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this curried chicken salad a try. You won't be disappointed!

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