I have made hundreds of these Asian Chicken Salad cups over the summer. Maybe even a thousand. Not really, but at least 300. The first time I made them was for my cousin’s wedding. I made 105 little cups for 50 guests and they were all devoured. Every. Single. One.
Since then they’ve become my go to party food. First of all, the chicken salad is super easy to prepare with just a few ingredients. Secondly, they can be made ahead. Best of all, they’re super tasty. I also whipped some up for a 40th birthday party and just this past week, I made them again for a political get together. One with a US Senator in attendance. This is kind of a big deal. It’s like I’m one step away from cooking for the President!
I make a several variations of chicken salad and will typically use a combination of dark and white meat. With this particular salad, I prefer using only white meat. The chicken can be boiled, poached, even left over from a whole chicken. My favorite way to prepare the chicken is roasted in the oven. Brush the skin-on split chicken breasts with a little olive oil, season with salt and pepper then roast in a 350 degree oven for 40 minutes. However you decide to cook the chicken, shred it then chop. The pieces of chicken should be on the smaller side in order to fit into the phyllo cups.
There’s lots of green going on here. Chopped parsley, chives and scallions. It’s all mixed together with some light mayo and the key ingredient – toasted sesame seed oil. Sesame oil is what gives this chicken salad it’s the Asian flavor.
This is not a dressing heavy kind of chicken salad. I’m not a fan of soupy chicken salads. You know, the kind that’s dripping in mayo. In this recipe, the mayo simply acts as a binder for the herbs and chicken.
I suggest letting this set in the fridge for at least 30 minutes to allow the flavors to meld. One recipe will yield about 75 appetizers when spooned into phyllo cups. Garnish them with some black sesame seeds and they will look quite fancy. No one will ever know how hard you didn’t work.
Don’t relegate this chicken salad to just an appetizer. It’s particularly good on a flaky croissant, buttery crackers or eaten right out of a bowl.
- 4 c cooked chicken breasts, shredded and chopped
- 1 c light mayo
- 2 T toasted sesame oil
- 3/4 c fresh parsley, minced
- 1/3 c fresh chives, chopped
- 1/3 c green onions, thinly sliced
- salt and pepper
- black sesame seeds
- Combine the mayo, sesame oil, parsley, chives and onion in a large bowl to make a dressing. Mix well.
- Add the chicken and toss with dressing until evenly distributed. Season with salt and pepper to taste.
- Allow chicken salad to chill in the fridge for at least 30 minutes, giving time for flavors to meld together.
- Serve on a croissant or in phyllo cups garnished with black sesame seeds.