July 26, 2015

Mini Fillo Shells Stuffed with Chicken Salad

I recently was invited to a Small Group at a good friend's house.  She fixed these mini fill shells stuffed with chicken salad.  They were delicious little appetizers.  This is exactly the type of thing I absolutely love to eat.

I made chicken breasts for Jambalaya, and I had enough chicken left over to make some chicken salad.  

These are so easy, and if I may say so myself, very impressive.

I made these for our lunch today with a slice of watermelon, but they would be a perfect appetizer for your next dinner party or get-together, or if you need to take something somewhere.  My friend told me she used canned chicken.  So that really cuts down on the time it takes to make these tasty little treats.

This is the first time I made these, and I always like to do a trial run on Cudjoe and myself before I make them to serve to family and friends!

Always a good idea if you get the recipe from Pinterest.  I've had a few Pinterest Fails.  Could be me.  Could be the recipe.  But it's always a good idea to try it out on your "immediate" family before serving it to others.

Mini Fillo Shells Stuffed with Chicken Salad

One bone-in, skin-on chicken breast
3 to 4 Tablespoons - Lite Mayonnaise 
1/2 cup - Craisins
1/4 cup - Pecan Chips
Fresh Cracked Pepper
Celery Seed

1.  Boil Chicken in boxed chicken broth with a couple stalks of celery and onion.  I always cook my chicken in the crockpot.  Let it cool, pull off the skin, debone, and shred chicken with a fork.
2.  Place chicken in a bowl.  Stir in 3 to 4 Tablespoons of Mayonnaise, 1/2 cup of Craisins, 1/4 cup of pecan chips, pepper and celery seed.  (I did not measure the pepper and celery seed.  I just "eyeballed" how much).
3.  Fill *mini fillo shells with chicken salad.  Place them on a cookie sheet and bake at 350 degrees for 10 minutes.
*I used Athens mini fillo shells

Serve to family and friends!!


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