Ingredients
- 2 1/2 lb boneless, skinless chicken breasts, raw (approx. 4)
- 1 c slivered almonds, toasted
- 1 to 1 ½ cups Craisin’s dried cranberries
- 1 c celery, diced
- 1 c green onions, diced
- 2 c Hellmann’s® mayonnaise
- 2 tsp. curry powder
- 1/2 tsp. white pepper
- 1 tbsp. fresh lemon juice
- 2 pkg Phyllo shells
Instructions
- Boil the chicken breasts in salted water for about 10 to 12 minutes, until a thermometer inserted in the thickest breast registers 165F.
- Let the chicken cool and cut into ½-inch chunks.
- In a large bowl, combine the chicken, almonds, cranberries, celery, and green onions.
- In a separate bowl mix together the mayonnaise, seasonings, and lemon juice.
- Mix the mayonnaise mixture into the chicken mixture until well blended. The color should be a very pale yellow.
- Store in the refrigerator and allow the flavors to meld overnight.
- Bake phyllo shells according to the package.
- Fill phyllo shells and serve. You will have leftover chicken salad to serve with crackers, celery, on a sandwich, and so on!
- Keep leftovers in an airtight container in the refrigerator for up to 6 days.
