Curry Chicken Salad Crispy Cups

Sometimes the day calls for something quick. And as much as I enjoy being in the kitchen I am not always in the mood to whip up these large, extravagant meals. Contrary to popular belief, there are quite a few lazy days in my household. I AM NOT ASHAMED. I am also not in the mood to write a long drawn out story about this curry chicken salad.

Chicken salad is always a great go to meal for something quick. And with a few different ingredients, you have the perfect Indian twist. Throw in some wonton cups and call yourself fancy.

Ingredients:

  • 4 chicken breast (cooked & shredded) or 4 cans of chicken if you’re having a lazy day
  • 1 1/2  cups of mayo (I use olive oil mayo)
  • 1/4 cup chutney
  • 3 1/2 tbsp curry powder (I use spicy)
  • 1/2 tsp cayenne pepper
  • 2 stalks celery (finely chopped)
  • 5 dried figs (finely chopped)
  • 1/2 cup chopped pecans
  • 1 package of wonton wrappers*

Directions:

  • Dump your chicken, mayo, chutney and seasonings in a large bowl and mix well
  • Stir in celery, figs and pecans
  • Sit in the fridge to chill

*I like to be a little fancy and serve my chicken salad in these crispy cups, so if you’re up for a few extra steps have at it.

CRISPY CUPS

  • Preheat oven to 375
  • Brush the wonton wrappers with olive oil
  • Mold them into a mini muffin pan
  • Bake for about 8-10 minutes
  • Once the cups cool, add your chicken salad
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