Ingredients

The following ingredients have 24 Servings
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • ¾ teaspoons dry tarragon
  • ½ teaspoon salt
  • 1 cup left-over cooked chopped boneless skinless chicken breast, chilled
  • ½ cup finely chopped celery
  • 3 tablespoons dried cranberries
  • 3 tablespoons chopped toasted walnuts (sub pepitas for allergies)
  • 2 tablespoons chives plus more for garnish if desired
  • 24 thawed mini phyllo shells or home-made wonton cups
  • Freshly ground black pepper

Instruction

  • Whisk yogurt, mayonnaise, tarragon and salt in a large bowl. Add chicken, celery, cranberries, walnuts and chives. Stir to coat.
  • Spoon a small amount of the chicken salad into the phyllo cups, dividing evenly among the cups. Garnish with additional chives if desired and sprinkle with black pepper.