Crispy Curried Chicken Salad Nests

Appetizers ready in 25 minutes! Make this baked potatoes nests filled with chicken, currants, curry paste topped with parsley. Perfect if you love Asian cuisine.

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

Ingredients

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
  • 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 Bake at 350°F. for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
  • 3 Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
  • 4 Spoon filling into baked nests. Top each with parsley leaf.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    60
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    60mg
    60%;
    Total Carbohydrate
    3g
    3%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    6%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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