creamy chicken salad

Ingredients:

• 2 cups cooked chicken, finely chopped or shredded

• 1/3 cup mayonnaise

• 1/4 cup plain yogurt or sour cream

• 1/2 cup finely diced celery

• 1/4 cup finely diced carrot

• 2 tablespoons finely chopped green onions

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon lemon juice

• 1/2 teaspoon garlic powder

• Salt and black pepper to taste

• 1 package mini phyllo shells (store-bought or homemade)

Instructions:

1. Prepare the filling:
   In a medium bowl, combine the mayonnaise and yogurt (or sour cream). Stir until smooth. Add the lemon juice, garlic powder, salt, and pepper. Mix well to create a creamy dressing.

2. Add the chicken and vegetables:
   Place the chopped chicken into the bowl with the dressing. Add the diced celery, carrots, green onions, and parsley. Gently stir everything together until all ingredients are evenly coated. Taste and adjust seasoning if needed.

3. Chill the mixture:
   Cover the bowl and place it in the refrigerator for about 30 minutes. This helps the flavors blend together and improves the texture.

4. Prepare the phyllo cups:
   If you’re using store-bought mini phyllo shells, arrange them on a baking tray. Warm them in the oven at 350°F (175°C) for about 3–5 minutes to make them crisp. Let them cool slightly before filling.

5. Assemble the appetizers:
   Spoon the chilled chicken salad into each phyllo cup. Fill them generously, but avoid overfilling so they hold their shape neatly.

6. Garnish and serve:
   Top each cup with a small sprig of parsley or a tiny piece of diced vegetable for a fresh, colorful look. Arrange them on a serving platter.

Tips:

• You can substitute chicken with turkey if desired.

• For extra flavor, add a pinch of dried herbs like dill or thyme.

• Assemble shortly before serving to keep the shells crisp.