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Probably one of my all-time favorites when I was catering. The phyllo cups can be made ahead as can the salad and then filled at the last minute.

Very colorful. The salad is also delicious in sandwich made on good fresh bread.

Curried Smoked Chicken Salad in Phyllo Cups

Little cups of phyllo pastry filled with a colorful and flavorful chicken salad.


3 tablespoons unsalted butter, melted
5 sheets of phyllo dough
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1 cup finely diced cooked chicken breast, skinned and boned (about 5 ounces)
1 carrot, shredded
1 celery rib, cut into 1/8-inch dice
1 tablespoon golden raisins, chopped
1 tablespoon diced roasted red pepper
1 scallion, thinly sliced


1. Preheat the over to 350 degrees. Lightly brush 2 miniature muffin tins, 1 3/4 inches in diameter, with 1 tablespoon of the melted butter.
2. Lightly brush 1 sheet of phyllo with some of the remaining melted butter. Lay another sheet of phyllo on top and brush lightly with butter; repeat with the remaining 3 phyllo sheets and melted butter.
Using a 2 1/2-inch round cutter, cut the stack of phyllo into 30 circles.
3. Place a phyllo circle in each prepared muffin cup and press the dough against the bottom and sides. Bake until the baskets are light brown, about 8 minutes. Remove from the oven and let cool in the pan on a rack before unmolding.
(The recipe can be prepared to this point up to 1 day ahead. Cover and store at room temperature.)
4. In a medium bowl, combine the mayonnaise, lemon juice and curry powder. Add the cooked and smoked chicken, the carrot, celery, raisins, red pepper and scallion; toss to mix well and coat the chicken with dressing. (The recipe can be prepared to this point up to 6 hours ahead. Cover and refrigerate; let return to room temperature before proceeding.)
5. Shortly before serving, fill each phyllo cup with 1 heaping tablespoon of the chicken salad.
Serve slightly chilled or at room temperature.