Mustard Chicken Salad Cups
 
Makes 24
Ingredients
  • 1 (approximately 9-ounce) boneless, skinless chicken breast
  • 2 cups chicken broth
  • 3 peppercorns
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoon whole grain or stone-ground mustard
  • 3 tablespoons chopped celery
  • 2 tablespoons chopped dill pickle
  • 24 phyllo cups, prepared according to package instructions
  • Arugula
Instructions
  1. In a small sauce pot, bring chicken, broth, peppercorns, salt, and bay leaf to a boil; cook until a meat thermometer inserted into thickest portion of chicken registers 165°, about 10 minutes. Remove chicken and discard liquid. Let stand for 5 minutes. Using 2 forks, shred chicken. Let cool completely.
  2. In a medium bowl, combine mayonnaise, Dijon, and whole grain mustard. Add celery, pickle, and chicken to mayonnaise mixture; stir to combine.
  3. Place 1 tablespoon chicken salad in each cup. Top with arugula.
Recipe by Victoria at https://victoriamag.com/mustard-chicken-salad-cups/