1 point Chicken Salad Bites

🧁 Chicken Salad Phyllo Bites Recipe

🕒 Prep Time: 20 mins

🍽️ Makes: 30 bites (approx. 2 trays of phyllo shells)

🧺 Ingredients:

For the Chicken Salad:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)

• 1/3 cup mayonnaise (adjust to your creaminess preference)

• 2 tbsp Greek yogurt or sour cream (optional, for tang)

• 1/3 cup celery, finely chopped

• 2 tbsp green onions or chives, finely chopped

• 1 tsp Dijon mustard (optional)

• 1 tsp lemon juice

• Salt and pepper to taste

Optional Add-ins:

• 1/4 cup sliced grapes or dried cranberries (for a sweet twist)

• 2 tbsp slivered almonds or chopped pecans (for crunch)

• 1 tbsp fresh dill or parsley, finely chopped

For the Shells:

• 2 packages (15-count each) mini phyllo shells (pre-made, often found in the freezer section)

🧑‍🍳 Instructions:

1. Prep the Phyllo Shells:

   • Preheat oven to 350°F (175°C).

   • Place the mini phyllo shells on a baking sheet.

   • Bake for 5–7 minutes until lightly golden and crisp. Let them cool while you prepare the filling.

2. Make the Chicken Salad:

   • In a large bowl, combine shredded chicken, mayo, Greek yogurt (if using), celery, green onions, mustard, lemon juice, salt, and pepper.

   • Mix well until creamy and fully combined.

   • Stir in any optional add-ins like grapes or nuts, if desired.

3. Assemble the Bites:

   • Spoon a heaping teaspoon of chicken salad into each cooled phyllo shell.

   • Garnish with extra chopped green onions or herbs if desired.

4. Serve or Store:

   • Serve immediately for crisp shells.

   • If prepping ahead, store the chicken salad and phyllo shells separately. Fill just before serving to keep them from getting soggy.

✅ Tips:

• Make it ahead: Chicken salad can be made 1–2 days in advance.

• Low-carb option: Serve the salad in cucumber cups or lettuce leaves instead of phyllo.

• Need a shortcut? Use store-bought chicken salad and just fill the cups!