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Chicken Salad Cups

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Description Edit

Bake a cheesy chicken salad inside a tasty biscuit cup in a 30-minute meal for two.

Ingredients Edit

Directions Edit

  1. Heat oven to 375°F.
  2. Spray 2 jumbo muffin cups with cooking spray.
  3. In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
  4. Press each biscuit to cover bottom and side of muffin cup.
  5. Spoon chicken mixture into biscuit cups.
  6. Sprinkle with sesame seed.
  7. Bake 16 to 21 minutes or until edges are deep golden brown.

Notes Edit

  1. To toast almonds, spread evenly on ungreased cookie sheet; bake at 375°F for 4 to 6 minutes, stirring occasionally, until golden brown.

Nutritional information Edit

Per serving (1 salad cup):

  • Calories 370 | Calories from Fat 190 | Total Fat 21g (33% DV) | Saturated Fat 6g (30% DV) | Trans Fat 4g | Cholesterol 55mg (18% DV) | Sodium 570mg (24% DV) | Total Carbohydrate 24g (8% DV) | Dietary Fiber 0g | Sugars 5g | Protein 21g | Vitamin A (2% DV) | Vitamin C (0% DV) | Calcium (6% DV) | Iron (10% DV)
  • Exchanges: 1½ starch | 2½ lean meat | 2½ fat
  • Carbohydrate Choices: 1 1/2
  • Percent Daily Values are based on a 2,000 calorie diet.

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