Flattened white bread slices are brushed with melted butter and pressed into mini muffin cups to create the appetizer cups for this curried chicken salad.
What You Need
Original recipe yields 12 servings
6 slices white bread, crusts removed
2 Tbsp. butter, melted
2 cups chopped cooked chicken
2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
2 Tbsp. PLANTERS Slivered Almonds, toasted
3 Tbsp. KRAFT Real Mayo Mayonnaise
1 tsp. GREY POUPON Savory Honey Mustard
1 Tbsp. curry powder
1 Tbsp. apricot jam
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Let's Make It
Heat oven to 375ºF.
Use rolling pin to flatten bread to 1/8-inch thickness; brush with butter. Brush 24 mini muffin pan cups with any remaining butter. Cut each bread slice into 4 squares; press 1 square, buttered side up, onto bottom and up side of each muffin cup.
Bake 7 to 8 min. or until golden brown; cool completely.
Combine chicken, coconut and nuts in large bowl. Mix remaining ingredients until blended. Add to chicken mixture; mix lightly. Spoon into toast cups just before serving.
Prepare the toast cups and chicken salad as directed, except do not add the coconut and nuts to the chicken salad. Store the cooled toast cups in an airtight container at room temperature, and store the chicken mixture in the refrigerator for up to 24 hours. When ready to serve, add coconut and nuts to the chicken salad before spooning into the toast cups.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.