Email to Filus1217      

Chicken Salad Cups (2)

Source of Recipe

.
Chicken Salad Cups (2)

Diabeticnetwork.com
Bake-Off is a registered trademark of General Mills (c)2006
Yield: 2 salad cups
Prep Time: 10 min ; Start to Finish: 30 min

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

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 or salad dressing
Dash ground ginger
2 Pillsbury(r) Perfect Portions(r) refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
Sesame seed, if desired

Preparation Directions:
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.

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

1 Salad Cup equals: 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