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Curried Chicken Salad Cups

MAKES 15
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Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable oil
  • ½ pound boneless skinless chicken thighs trimmed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup whole milk plain Greek yogurt
  • 2 teaspoons curry powder
  • 2 tablespoons chopped unroasted pistachios
  • 2 tablespoons finely chopped pitted dates
  • 2 tablespoons chopped fresh cilantro
  • 1 1.9-ounce package frozen mini phyllo cups, thawed
  • Garnish: chopped pistachios chopped fresh cilantro

Method
 

  1. In a medium skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken; cook until cooked through, 3 to 4 minutes on each side. Remove from pan and let cool completely. Shred chicken.
  2. In a medium bowl, combine yogurt, curry powder, pistachios, dates, and cilantro. Stir in chicken. Chill in the refrigerator up to one day until ready to serve.
  3. Toast phyllo cups according to package directions. Let cool.
  4. Fill each phyllo cup with 1 tablespoon of chicken mixture. Garnish with pistachios and cilantro, if desired.