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Chicken Salad in Baskets Recipe

Chicken Salad in Baskets Recipe photo by Taste of Home

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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. —Gwendolyn Fae Trapp, Strongsville, Ohio

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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.
Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp.
Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate 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

Chicken Salad in Baskets

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Reviewed on Nov. 07, 2012 by Roxyfox

I use pie pastry dough instead of bread, and it's just as good !

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!