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Crispy Curried Chicken Salad Nests

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Pillsbury Kitchens
Updated Dec 19, 2010
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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.

Crispy Curried Chicken Salad Nests

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 10
  • Servings 24
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake at 350°F. for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
  • Step 
    3
    Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
  • Step 
    4
    Spoon filling into baked nests. Top each with parsley leaf.

Nutrition

60 Calories
4g Total Fat
4g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
15mg
5%
Sodium
60mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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