Ingredients
Scale
For the Dressing:
- ½ of a ripe avocado
- ½ cup parsley
- ½ cup dill
- 2 cups baby spinach
- ½ cup Greek yogurt
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Phyllo Cups:
- ½ cup of the dressing (use as much as you like)
- 1½ cups cooked, diced chicken breast
- ½ cup halved red grapes
- ½ cup diced celery
- ¼ cup dried cranberries
- ¼ cup toasted sliced almonds
- 1 package frozen phyllo cups, defrosted
Instructions
For the Dressing:
- Place all the ingredients in a food processor and pulse until everything is broken down and combined.
- Scrape down the sides and run the machine a few more times to achieve a creamy, smooth consistency. Season, to taste, with salt and pepper.
- Transfer the dressing to an airtight container and keep in the fridge for up to a week.
For the Phyllo Cups:
- In a large bowl, combine the dressing, chicken, grapes, celery, half the cranberries, and half the almonds.
- Spoon the mixture into the phyllo cups and garnish with the remaining cranberries and almonds. Serve chilled or at room temperature.