Save on Pinterest

Chicken Salad in Baskets

Total Time

Prep: 15 min. Bake: 15 min. + chilling

Makes

20 appetizers

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
Chicken Salad in Baskets Recipe photo by Taste of Home

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

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

Recommended Video