Quick And Easy Pineapple Chicken Salad In Phyllo Cups
Served in phyllo cups, this pineapple chicken salad puts a tropical twist on the classic recipe. It's the easy perfect appetizer for a summer party or potluck.
Servings: 45 phyllo cups
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup crushed pineapple, drained
- ½ cup chopped celery
- ¼ cup slivered almonds
- 1 cup seedless red grapes, halved
- ¾ cups mayonnaise
- 2 tablespoons red onion, diced
- dash Lawry's seasoned salt (to taste)
- 3 boxes baked phyllo cups (15 shells per box)
Instructions
- Shred the rotisserie chicken using forks or meat claws and set aside. Then drain the pineapple. Chop the onion, celery, and slice the grapes.
- Combine the chicken, grapes, onion, celery, and thoroughly drained pineapple in a large mixing bowl. Sprinkle in the almonds and stir to combine.
- Stir in the mayonnaise and season with Lawry's seasoned salt as desired.
- Chill the chicken salad for 1 hour. Then drop one spoonful of the chicken salad mixture into each phyllo cup. Serve immediately and enjoy!