Chicken Salad Cups

Bake refrigerated biscuit dough into little shells to hold a crunchy-creamy blend of chicken, celery and almonds.

  • prep time 10 min
  • total time 30 min
  • ingredients 8
  • servings 2

Ingredients

2
Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
3/4
cup chopped cooked chicken
2
tablespoons shredded Cheddar cheese
2
teaspoons chopped toasted sliced almonds
2
teaspoons chopped green onions
1
tablespoon mayonnaise or salad dressing
Dash ground ginger
Sesame seed, if desired
  • 1 Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
  • 2 In small bowl, mix chicken, cheese, almonds, green onions, mayonnaise and ginger until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
  • 3 Bake 16 to 21 minutes or until edges are deep golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Salad Cup
    Calories
    360
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    3 1/2g
    3 1/2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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