Print

Green Goddess Chicken Salad Phyllo Cups


  • Yield: 4-6 appetizer servings 1x
Scale

Ingredients

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:

  1. Place all the ingredients in a food processor and pulse until everything is broken down and combined.
  2. 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.
  3. Transfer the dressing to an airtight container and keep in the fridge for up to a week.

For the Phyllo Cups:

  1. In a large bowl, combine the dressing, chicken, grapes, celery, half the cranberries, and half the almonds.
  2. Spoon the mixture into the phyllo cups and garnish with the remaining cranberries and almonds. Serve chilled or at room temperature.