Chicken Salad Cups Recipe

Name: Chicken Salad Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups chopped cooked chicken (1 small boneless chicken breast); 1/3 celery, chopped fine; 1/4 cup light mayonnaise (add more to get the consistency you want.); 1 tablespoon toasted sliced almonds, chopped; 1 medium green onion, finely chopped; 1/8 teaspoon fresh ground black pepper; salt; 1/8 teaspoon cayenne pepper (optional); 2 tablespoons shredded cheddar cheese; 10 pillsbury burttermilk biscuits; 1/4 cup shredded cheddar cheese

Servings: persons

1 1/4 cups chopped cooked chicken (1 small boneless chicken breast)
1/3 celery, chopped fine
1/4 cup light mayonnaise (add more to get the consistency you want.)
1 tablespoon toasted sliced almonds, chopped
1 medium green onion, finely chopped
1/8 teaspoon fresh ground black pepper
salt
1/8 teaspoon cayenne pepper (optional)
2 tablespoons shredded cheddar cheese
10 pillsbury burttermilk biscuits
1/4 cup shredded cheddar cheese

1
Heat oven to 375.
2
Lightly grease muffin cups.
3
In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
4
Press each biscuit to cover bottom and side of muffin cup.
5
Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
6
Bake 12 to 14 minutes or until edges golden brown.
7
Remove from oven and sprinkle the remaining cheese on top.
8
Return to oven and bake an additional 2 minutes, or until cheese melts.
9
Serve.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups chopped cooked chicken (1 small boneless chicken breast), 1/3 celery, chopped fine, 1/4 cup light mayonnaise (add more to get the consistency you want.), 1 tablespoon toasted sliced almonds, chopped, and more.

Yes, Chicken Salad Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions