Crispy Curried Chicken Salad Nests

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  • 25|min prep time
  • 25|min total time
  • 10 ingredients
  • 24 servings

Nests

2
(1 3/4-oz.) cans shoestring potatoes, coarsely crushed
1
egg
1/4
teaspoon paprika

Filling

2
(5-oz.) cans cooked white chicken breast, drained
2
tablespoons finely chopped red onion
2
tablespoons dried currants
1/4
cup mayonnaise
2
teaspoons mild Asian curry paste
4
teaspoons chopped fresh parsley
24
tiny parsley leaves, if desired

Directions

  1. 1 Heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. In medium bowl, combine all nest ingredients; mix well. Divide mixture evenly into sprayed muffin cups. With back of spoon or fingers, press in bottom and up sides of cups.
  2. 2 Bake at 350°F. for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
  3. 3 Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
  4. 4 Spoon filling into baked nests. Top each with parsley leaf.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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