1 pkg. frozen mini phyllo shells (15 shells)1/4 C. chopped dried cranberries
3/4 C finely chopped cooked chicken breast
1 container Greek fat-free plain yogurt
1 Tbsp. fresh lemon juice
3 Tbsp. chopped walnuts, toasted
2 green onions, chopped
1 tsp. chopped fresh rosemary leaves
1/2 tsp. salt
1. Thaw phyllo shells as directed on package.
2. In medium bowl, mix 2 tablespoons of the cranberries and the remaining ingredients.
3. Spoon generous teaspoonfuls of mixture into the shells. Garnish with remaining 2 tablespoons cranberries and, if desired, rosemary sprigs.
When Katie served these at Evie's bridal shower, she simply purchased a high-quality, pre-made, chunk chicken salad and used that. So easy and pretty!
The original recipe is from Betty Crocker.
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