Chicken Salad Cups
- Number of Servings: 2
Ingredients
3/4 cup chopped cooked chicken 2 tablespoons shredded Cheddar cheese 2 teaspoons chopped toasted sliced almonds 2 teaspoons chopped green onions 1 tablespoon mayonnaise Dash ground ginger 2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package) Sesame seed, if desired
1. Heat oven to 375°F. Spray 2 jumbo muffin cups with cooking spray. In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
2. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
3. Bake 16 to 21 minutes or until edges are deep golden brown.
Number of Servings: 2
Recipe submitted by SparkPeople user REDHKIRK.
2. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
3. Bake 16 to 21 minutes or until edges are deep golden brown.
Number of Servings: 2
Recipe submitted by SparkPeople user REDHKIRK.
Nutritional Info Amount Per Serving
- Calories: 360.4
- Total Fat: 15.3 g
- Cholesterol: 48.7 mg
- Sodium: 653.7 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 1.3 g
- Protein: 22.7 g
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