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Chicken Salad in Baskets

5 reviews
Total Time
Prep: 15 min. Bake: 15 min. + chilling

Recipe by Gwendolyn Fae Trapp, Strongsville, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Sep. 14, 2023

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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Test Kitchen Approved

Chicken Salad in Baskets

5 reviews
Prep Time 15 min
Cook Time 15 min
Yield 20 appetizers

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
Text Ingredients

Directions

  1. In a small bowl, combine the first 5 ingredients. Combine mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving.
  2. 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 until golden brown and crisp, 11-13 minutes.
  3. Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 Tbsp. chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.

Nutrition Facts

1 piece: 140 calories, 8g fat (3g saturated fat), 17mg cholesterol, 223mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 5g protein.