Appetizers ready in 25 minutes! Make this baked potatoes nests filled with chicken, currants, curry paste topped with parsley. Perfect if you love Asian cuisine.
Crispy Curried Chicken Salad Nests
- Prep Time 25 min
- Total 25 min
- Ingredients 10
- Servings 24
Ingredients
Nests
- 2 (1 3/4-oz.) cans shoestring potatoes, coarsely crushed
- 1 egg
- 1/4 teaspoon paprika
Filling
- 2 (5-oz.) cans cooked white chicken breast, drained
- 2 tablespoons finely chopped red onion
- 2 tablespoons dried currants
- 1/4 cup mayonnaise
- 2 teaspoons mild Asian curry paste
- 4 teaspoons chopped fresh parsley
- 24 tiny parsley leaves, if desired
Instructions
-
Step1Heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. In medium bowl, combine all nest ingredients; mix well. Divide mixture evenly into sprayed muffin cups. With back of spoon or fingers, press in bottom and up sides of cups.
-
Step2Bake at 350°F. for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.
-
Step3Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.
-
Step4Spoon filling into baked nests. Top each with parsley leaf.
Nutrition
60
Calories
4g
Total Fat
4g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 60
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 15mg
- 5%
- Sodium
- 60mg
- 3%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 6%
- 6%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Very Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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