Ingredients
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8
-
6
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1⁄2
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1
-
1
-
2
-
1
-
3
-
1
-
2
-
1
-
2
-
2
-
2
-
1⁄4
Directions
Prep Time: 20 m | Cook Time: 1hr 45mins | Serves:
Waldorf Chicken Salad in Phyllo Cups, In ‘The Big Book of Appetizers’ The cumin seems out of place in this recipe, so I would omit it If you choose to use it, be mindful, it is a strong spice and can easily overpower I’d start low and add to taste ”, In ‘The Big Book of Appetizers’ The cumin seems out of place in this recipe, so I would omit it If you choose to use it, be mindful, it is a strong spice and can easily overpower I’d start low and add to taste
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Steps
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1
Done
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In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers. |
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2
Done
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Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes. |
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3
Done
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Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use. |
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4
Done
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Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat. |
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5
Done
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Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours. |
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6
Done
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Fill phyllo cups with cold chicken salad and serve immediately. |
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7
Done
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8
Done
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9
Done
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10
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11
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12
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13
Done
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14
Done
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15
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