Cranberry & Pecan Chicken Salad in Phyllo Cups

By CheeseDiva

Ingredients

• 2 boxes frozen phyllo cups (30 cups total)
• 3/4 cup mayonnaise
• 1 medium orange, zest and juice
• 1 tsp dried tarragon
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 tsp kosher salt
• 1/4 tsp course black pepper
• 1/4 cup celery, minced
• 1/3 cup dried cranberries
• 11/4 cup cooked chicken breast, chopped
• 1/2 cup roasted pecans, chopped (divided)
• 3 green onions, chopped

Preparation

Step 1

Instructions

Preheat oven to 350

Unpackage the phyllo cups and place them on a sheet pan and bake in oven for 6 minutes and set aside to cool.

Mix together the mayonnaise, zest and juice of the orange, tarragon, mustard, honey, salt & pepper.

Add the celery, cranberries, chicken, ¼ cup pecans and green onions and mix well.

Scoop into phyllo cups and garnish with the reserved chopped pecans and enjoy.