Crisp phyllo shells filled with the requisite Dijon-kissed Mustard Chicken Salad Cups mixture are topped with fresh arugula.
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
- 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.
- In a medium bowl, combine mayonnaise, Dijon, and whole grain mustard. Add celery, pickle, and chicken to mayonnaise mixture; stir to combine.
- Place 1 tablespoon chicken salad in each cup. Top with arugula.
