Pineapple Chicken Salad In Phyllo Cups

1. 1

   Coat 2 miniature (1 3/4-inch) muffin pans with cooking spray; set aside.

2. 2

   Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 4 sheets phyllo on first sheet, lightly coating each sheet with cooking spray. Cut phyllo stack into 24 circles using a 2 1/2-inch biscuit cutter. Place phyllo circles into prepared muffin cups, pressing phyllo against bottom and up sides of cups. Bake at 350u00b0 for 8 to 10 minutes or until lightly browned. Let cool completely in pans on a wire rack; remove from pans.

3. 3

   Drain pineapple, reserving 2 tablespoons juice. Combine pineapple and next 4 ingredients in a medium bowl; stir well. Combine mayonnaise, curry powder, and reserved pineapple juice; stir into chicken mixture. Cover and chill at least 2 hours.

4. 4

   When ready to serve, spoon chicken mixture evenly into phyllo cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.