This tasty dish combines juicy chicken, crunchy walnuts, and tangy cranberries, all tucked inside crispy phyllo cups. It’s perfect for a light lunch or a fancy party snack!
I love how colorful and fresh this salad looks when served. Plus, those flaky phyllo cups make it feel extra special. You just might catch me sneaking a few before serving! 😄
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is the star here. You can used shredded rotisserie chicken for ease or leftover cooked chicken. If you’re looking for a lighter option, shredded turkey also works well!
Mayonnaise: This adds creaminess to the salad. If you’re avoiding mayo, try using avocado or silken tofu for a healthier twist, and Greek yogurt is a great swap for a lighter option with extra tang.
Dried Cranberries: These add a touch of sweetness. You could use chopped dried cherries or raisins, depending on your taste. If you want to lower the sugar, unsweetened dried fruits are a good choice.
Walnuts: Chopped walnuts bring a nice crunch. If you have nut allergies, sunflower seeds or bite-sized pretzels can add a satisfying crunch without the nuts!
Phyllo Cups: Store-bought is convenient, but you can easily make your own by layering phyllo dough with melted butter and baking them in muffin tins.
How Do I Make Sure My Chicken Salad Is Creamy and Flavorful?
Getting the perfect consistency and flavor in your chicken salad depends on balancing creamy and tangy elements. Here’s how to nail it:
- Start by mixing mayonnaise and Greek yogurt together. This combo gives a nice texture and flavor.
- Gradually add more of each until you find the right balance for your taste preference. If you like it creamier, add more mayo!
- Don’t forget about seasoning! A squirt of lemon juice brightens flavors and prevents the salad from feeling too heavy.
Taking the time to taste and adjust is key to making this chicken salad a hit. Enjoy the process and make it your own!
Cranberry Walnut Chicken Salad Phyllo Cups
Ingredients You’ll Need:
For the Chicken Salad:
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts, toasted
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion (optional)
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Phyllo Cups:
- 12 phyllo cups (store-bought mini phyllo shells or homemade)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. If you’re making homemade phyllo cups, add an extra 10-12 minutes for baking. Once everything is ready, let the cups chill for a bit, and they’re perfect for serving!
Step-by-Step Instructions:
1. Prepare the Chicken Salad:
In a large mixing bowl, start by combining the shredded chicken, mayonnaise, Greek yogurt (or sour cream), lemon juice, salt, and pepper. Mix everything well until the chicken is nicely coated in the creamy dressing.
2. Add the Crunch and Sweetness:
Next, stir in the chopped celery, red onion (if you choose to use it), dried cranberries, toasted walnuts, and chopped fresh parsley. Gently combine all the ingredients so that they mix evenly without breaking up the chicken too much.
3. Fill the Phyllo Cups:
Using a spoon, scoop the chicken salad mixture into each phyllo cup. Fill them generously but be careful not to overfill so they stay easy to handle.
4. Garnish:
To make your cups look extra appetizing, top each one with a few extra dried cranberries, some chopped walnuts, and a small sprig of parsley. This adds a nice touch of color and flair!
5. Serve:
Finally, arrange the filled phyllo cups on a nice serving platter. They can be served chilled or at room temperature, making them perfect for party appetizers or a light snack. Enjoy these delightful bites!
Optional Tips:
- For an extra tasty touch, toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring often until they become fragrant.
- If you’re making homemade phyllo cups, just brush several layers of phyllo dough with melted butter, press them into mini muffin tins, and bake at 350°F (175°C) for 10-12 minutes until golden.
- Feel free to adjust the amounts of mayonnaise and yogurt to achieve your desired level of creaminess and flavor.
This recipe beautifully balances savory chicken, crunchy walnuts, and sweet-tart cranberries nestled in buttery, flaky phyllo cups—perfect for gatherings or a delicious treat at home!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just make sure it’s shredded or diced into bite-sized pieces for easy mixing.
Can I Make the Phyllo Cups Ahead of Time?
Yes, you can prepare the phyllo cups in advance! Just store them in an airtight container at room temperature for up to 2 days. Fill them with the chicken salad just before serving to keep them crisp.
What Other Nuts Can I Use Instead of Walnuts?
If you’re not a fan of walnuts or have nut allergies, you can substitute them with chopped pecans, sunflower seeds, or even crunchy pretzels for added texture and flavor!
How Should I Store Leftovers?
Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. It’s best to keep it separate from the phyllo cups until you’re ready to serve to avoid sogginess.