Ingredients
Method
- In a large mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt, celery, red grapes, almonds, Dijon mustard, and lemon juice. Mix until well combined.
- Season the mixture with salt and pepper to taste. Adjust the seasoning as needed.
- Spoon the chicken salad mixture into each mini phyllo cup, filling them generously.
- Arrange the filled cups on a serving platter and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition
Notes
- For a healthier option, substitute the mayonnaise with additional Greek yogurt.
- Add fresh herbs like dill or parsley for an extra burst of flavor.