Chicken Salad in Baskets Recipe

Chicken Salad in Baskets RecipePhoto by: Taste of Home Chicken Salad in Baskets Recipe Rating 5

When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties.

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Chicken Salad in Baskets Recipe
  • Prep: 15 min. Bake: 15 min. + chilling
  • Yield: 20 Servings
15 15 30

Ingredients

  • 1 cup diced cooked chicken
  • 3 bacon strips, cooked and crumbled
  • 1/3 cup chopped mushrooms
  • 2 tablespoons chopped pecans
  • 2 tablespoons diced peeled apple
  • 1/4 cup mayonnaise
  • 1/8 teaspoon salt
  • Dash pepper
  • 20 slices bread
  • 6 tablespoons butter, melted
  • 2 tablespoons minced fresh parsley

Directions

  • In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
  • Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake at 350° for 11-13 minutes or until golden brown and crisp.
  • Cool for 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate for up to 2 hours. Just before serving, sprinkle with parsley. Yield: 20 appetizers.

Nutritional Facts 1 appetizer equals 140 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 223 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chicken Salad in Baskets in Country Woman Christmas Annual 2009, p43

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Reviews for Chicken Salad in Baskets (6)

Chicken Salad in Baskets Recipe

Chicken Salad in Baskets

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 31, 2011 by lindarosemarie

I made this for Christmas and New Years Eve. They are delicious. Variations could

be: egg salad, tuna salad, taco meat w/cheese...ideas are endless. Thanks, Lynn


Reviewed on Dec. 30, 2011 by Monilusi

I made these for a church potluck and there wasn't any left. The toast cup was very good, crispy and crunchy. I used my own chicken salad recipe with chopped onion, celery, parsley, garlic powder, salt and pepper. They were a big hit and I will definitely make these again. Might even make them filled with ham salad sometime.


Reviewed on Dec. 16, 2011 by TXSue

It was good, but the chicken salad was a bit bland and people at the party we took it to agreed. It needs either chopped cranberries for a tangy addition, or finely chopped green olives. I would make again with one of those changes.


Reviewed on Dec. 10, 2011 by Lglandorf

I also used whole wheat bread. And to save time, I used canned chicken. Regular sized muffin pans work just fine if you don't have mini ones. I used a small glass bottle to push them in and make a cavity. I love the sweet taste of apples so I used half of a small apple. If you don't have a round cookie cutter, a canning jar lid works. You just have to press harder. They turned out great!


Reviewed on Dec. 06, 2011 by RBenner

I'm not ready to rate the recipe but I can also see it in the little phylo cups. Sounds good!!


Reviewed on Dec. 05, 2011 by smithyf

I used whole wheat bread. They turned out GREAT!

 
 
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