Ingredients
-
8
-
6
-
1/2
-
1
-
1
-
2
-
1
-
3
-
1
-
2
-
1
-
2
-
2
-
2
-
1/4
Directions
Waldorf Chicken Salad in Phyllo Cups, In ‘The Big Book of Appetizers’ The cumin seems out of place in this recipe, so I would omit it If you choose to use it, be mindful, it is a strong spice and can easily overpower I’d start low and add to taste , In ‘The Big Book of Appetizers’ The cumin seems out of place in this recipe, so I would omit it If you choose to use it, be mindful, it is a strong spice and can easily overpower I’d start low and add to taste
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Steps
|
1
Done
|
In a Large Pot, Combine the Chicken, Stock, White Wine, Bay Leaf, and Thyme; Heat Over Medium Heat Until the Liquid Simmers. |
|
2
Done
|
Cover Pan and Decrease Heat to Low; Simmer the Chicken, Covered, Until It Is Cooked Through, About 20 Minutes. |
|
3
Done
|
Let the Chicken Cool in the Liquid, Remove It from the Pan, and Cut the Chicken Into Small Dice; Chill Until Ready to Use. |
|
4
Done
|
Combine the Grapes, Celery, Apple, Walnuts, Zest, and Lemon Juice in a Big Bowl; Add in the Chicken, Mayonnaise, Cumin, Salt, and Pepper; Toss to Coat. |
|
5
Done
|
Taste For Seasoning and Adjust With Salt and Pepper; Refrigerate Until Cold, About 2 Hours. |
|
6
Done
|
Fill Phyllo Cups With Cold Chicken Salad and Serve Immediately. |
