- Season chicken with salt and pepper to taste. In a medium saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until chicken is no longer pink (165°F). Drain. Cool slightly, then finely chop chicken.
- Meanwhile, in a large bowl stir together mayonnaise, celery, pickle relish, minced onion, dried dill and garlic powder. Stir in cooled chicken; toss to coat. Season with salt and pepper to taste. Cover and refrigerate at least 4 hours.
- Just before serving, spoon about 1 tablespoon of the chicken salad into each phyllo cup, and sprinkle with paprika.
View all nutritional information
Calories 63, Calories Fat 35, Total Fat 3g, Saturated Fat 0g, Cholesterol 12mg, Sodium 90mg, Carbohydrate 2g, Protein 3g
|Calories (fat) extra||55|
|Total Fat (extra)||6|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||1|