Directions
Servings: 30 pieces
Ingredients
- 1 1/2 cups Chicken, cooked, cubed
- 1/2 tsp Turmeric
- 1 tsp Ginger - ground
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 1/2 tbsp Canola oil
- 8 oz Greek yogurt
- 2 tbsp Mayonnaise
- 1 pn Cayenne pepper
- 1 ea Apple, tart peeled, cored and diced
- 4 oz Walnuts chopped and toasted
- 2 oz Raisins
- 30 Mini ohyllo shells
Instructions
- Loosely break up the chicken into bite sized pieces. Thaw the frozen phyllo shells
- To make the salad, mix together the yogurt, mayonnaise, ginger, cumin and cinnamon, cayenne pepper. Add the chicken pieces, apples, most of the walnuts, reserving some to sprinkle over the top.
- Spoon the jubilee chicken salad into the phyllo cups and garnish with the golden raisins and chopped walnuts
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