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Mark Phillips
@chefsoutherntemp
00:15
Prep
00:25
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Salad
3
1 tablespoon
olive oil
salt & pepper, to taste
1 tablespoon
herbs de Provence
2 teaspoons
onion powder
2 teaspoons
garlic powder
1/2 to 1 cup
mayonnaise
2 teaspoons
rice vinegar
1 bunch
basil, chopped (plus extra small leaves for garnish)
1 medium
onion, diced
2 stalks
celery, diced
1 or 2
packages precooked phyllo cups
- Preheat the oven to 375°F.
- Take a large piece of aluminum foil and place the chicken breasts in the middle of the foil.
- Season both sides with olive oil, salt, pepper, herbs de Provence, onion powder and garlic powder.
- Bring the edges of the foil together and fold to seal making a pouch.
- Place foil packet on a baking tray and bake in the oven for 20-30 minutes.
- Remove pouch from oven and carefully open to test for doneness. Chicken needs to be at least 165°F.
- Set aside to cool for approximately 20 minutes. Reserve the cooking juice from the foil pouch.
- Shred the cooled chicken using 2 forks, or roughly chop the chicken with a knife.
- In a medium bowl, add mayo, vinegar and basil.
- Add the shredded chicken and diced onion and mix well,
- Add 1 to 2 teaspoons of the reserved cooking liquid to the chicken salad mixture.
- For best use chill for a few hours in the refrigerator.
- To serve, take a mini scoop and spoon the chicken salad into the prebaked phyllo cups.
- Top each cup with a small basil leaf.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 8-10
00:15
Prep
00:25
Cook
00:40 Total Time
Ingredients
Directions
Chicken Salad
3
1 tablespoon
olive oil
salt & pepper, to taste
1 tablespoon
herbs de Provence
2 teaspoons
onion powder
2 teaspoons
garlic powder
1/2 to 1 cup
mayonnaise
2 teaspoons
rice vinegar
1 bunch
basil, chopped (plus extra small leaves for garnish)
1 medium
onion, diced
2 stalks
celery, diced
1 or 2
packages precooked phyllo cups
- Preheat the oven to 375°F.
- Take a large piece of aluminum foil and place the chicken breasts in the middle of the foil.
- Season both sides with olive oil, salt, pepper, herbs de Provence, onion powder and garlic powder.
- Bring the edges of the foil together and fold to seal making a pouch.
- Place foil packet on a baking tray and bake in the oven for 20-30 minutes.
- Remove pouch from oven and carefully open to test for doneness. Chicken needs to be at least 165°F.
- Set aside to cool for approximately 20 minutes. Reserve the cooking juice from the foil pouch.
- Shred the cooled chicken using 2 forks, or roughly chop the chicken with a knife.
- In a medium bowl, add mayo, vinegar and basil.
- Add the shredded chicken and diced onion and mix well,
- Add 1 to 2 teaspoons of the reserved cooking liquid to the chicken salad mixture.
- For best use chill for a few hours in the refrigerator.
- To serve, take a mini scoop and spoon the chicken salad into the prebaked phyllo cups.
- Top each cup with a small basil leaf.
