If you’re looking for that perfect bite-sized appetizer that hits creamy, crunchy, savory, and sweet all in one go—pull up a seat, friend. These Cranberry Pecan Chicken Salad Phyllo Cups are a staple in my party playbook. They look fancy, taste amazing, and here’s the kicker: they’re ridiculously easy to make. Whether you’re hosting a holiday soirée or packing a classy snack for lunch, these little gems are a guaranteed hit.
Why You’ll Love This Recipe
I made these for a baby shower once, and I kid you not, they were gone before the mocktails were even poured. They’re one of those recipes that looks impressive but takes minimal effort—my kind of kitchen magic trick.
- No Cooking Required: Use store-bought rotisserie chicken and phyllo cups to skip turning on the stove.
- Elegant but Easy: They look party-perfect but take less than 30 minutes to assemble.
- Flavor Balance: Tangy cranberries, toasty pecans, creamy dressing, and chicken—just YES.
- Great Make-Ahead Option: Mix the salad ahead of time and fill right before serving.
Ingredients Breakdown
Essentials
- 2 cups cooked chicken, shredded (rotisserie makes it easy!)
- 1/2 cup celery, finely diced
- 1/3 cup dried cranberries, chopped
- 1/4 cup pecans, toasted and chopped
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt or sour cream (optional)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (plus more to taste)
- 1/8 teaspoon black pepper
- 24 mini phyllo cups (store-bought and pre-baked)
Pro Tips
- Add 1/2 teaspoon of honey or maple syrup to balance the cranberries’ tartness (optional but delicious!)
- Use chopped walnuts or almonds if you’re out of pecans
- Fresh herbs like parsley or chives make a lovely garnish
Step-by-Step Instructions
- Mix the Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, and pepper.
- Combine the Salad: Fold in the shredded chicken, celery, cranberries, and toasted pecans. Taste and adjust seasoning—add a tiny bit of honey or maple syrup if you’d like to sweeten it up.
- Chill: Cover and refrigerate the chicken salad for at least 15–30 minutes (optional, but let those flavors mingle!).
- Fill the Cups: Just before serving, spoon a heaping tablespoon of chicken salad into each phyllo cup.
- Garnish: Top with a bit of chopped pecan, a half cranberry, or a little herb sprig for a finishing touch.
Chef’s Tips and Tricks
- Don’t overfill the cups or they’ll get soggy faster—keep it to a heaping tablespoon.
- To toast pecans quickly, toss them in a dry skillet over medium heat for 3–4 minutes until fragrant.
- Make the salad the night before and keep it in the fridge—flavors get even better overnight!
Recipe Variations and Serving Suggestions
- Switch up the nuts: Try slivered almonds or toasted hazelnuts for a twist.
- Add herbs: Mix fresh tarragon or dill into the salad for a fresh herbal note.
- Make it festive: Sprinkle pomegranate arils on top for holiday sparkle.
- Mini lunch box idea: Put the salad in a container and include crackers or cups to build on-the-go.
- Serve with: A simple arugula salad and sparkling wine or crisp rosé for a light brunch menu.
FAQs
Can I make these ahead of time?
You can make the salad 1–2 days in advance and the phyllo cups up to one day ahead. Assemble right before serving to keep the cups crisp.
How do I keep the phyllo cups from getting soggy?
Don’t fill the cups until just before serving. You can also line the inside of the cup with a small piece of lettuce or spinach if you’re prepping slightly ahead of time.
What if I can’t find mini phyllo shells?
You can use mini tart shells or even scoop the chicken salad onto crackers or cucumber slices for a fresh alternative.
Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes (plus optional 5 mins for toasting pecans)
Total Time: 20–30 minutes
Ingredients:
- 2 cups cooked chicken, shredded
- 1/2 cup celery, diced
- 1/3 cup dried cranberries, chopped
- 1/4 cup toasted pecans, chopped
- 1/4 cup mayonnaise
- 2 tbsp Greek yogurt or sour cream (optional)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional: 1/2 tsp honey or maple syrup
- 24 mini phyllo cups, pre-baked
Instructions:
- Mix mayo, yogurt, lemon juice, Dijon, salt, and pepper in a bowl.
- Stir in chicken, celery, cranberries, and pecans. Chill if desired.
- Spoon into phyllo cups and garnish. Serve immediately.
Nutrition: ~70 calories per filled cup
Did you make these little bites of joy? I’d *love* to hear how they turned out! Leave a comment below, tag @thekitchensaid on Instagram, or share it with a friend who loves easy elegant bites as much as we do.
