| Carbohydrates | 9.3 g |
| Energy | 395.6 kcal |
| Fats | 21.9 g |
| Fiber | 1.3 g |
| Protein | 39.4 g |
| Saturated Fats | 4.8 g |
| Sodium | 159.7 mg |
| Sugars | 5.6 g |
Total
70difficulty
EasyCost
Chicken Waldorf Phylo Tart
Celebrate the holiday season with a vibrant Chicken Waldorf Salad, featuring tender chicken breast seasoned with Maggi Chicken Season-Up, crisp apples, and juicy grapes. This delightful dish is enhanced by the rich flavors of Maggi All-Purpose seasoning and includes crunchy walnuts, sweet dried cranberries, and diced celery. Tossed in a creamy dressing of mayonnaise and fresh lemon juice, it’s not only a refreshing addition to your Christmas table but also a beautiful medley of textures and flavors that embodies the spirit of festive gatherings.
Utensils
Area foil
Baking dish
Bowl
Knife
Oven
Muffin Pan
Kitchen brush
Ingredients
Portions: 12
- 2 Pieces Chicken Breast Fillet (approx 1/2 lb, cleaned and washed)
- 1 Tablespoon MAGGI® Season-Up Chicken
- 2 Tablespoons Lime Juice (or lemon juice)
- 1/2 Cup Green Seedless Grapes (cut into halves)
- 1 Medium Red Apple (seeds removed and cut into small dice)
- 1/4 Cup Dried Cranberries
- 1/3 Cup Celery (finely diced)
- 1/4 Cup Chopped Walnuts
- 1/4 Cup Parsley (finely chopped)
- 1/2 Cup Mayonnaise
- 8 Leafs Phyllo Sheets
- 1/2 Cup Unsalted Butter
- 50 Grams Non Stick Cooking Spray
Instructions
- 1.Preheat Oven to 350°F (180°C). Line a small baking sheet with foil and lightly grease with oil/cooking spray.
- 2.Season the chicken breast with MAGGI® Season-Up Chicken and 1 tablespoon lime juice.
- 3.Place on prepared tray and bake for 12 minutes or until cooked through. Set aside to cool.
- 4.Chop the cooled chicken breast into medium dice and transfer to a mixing bowl with remaining ingredients. Set aside in the fridge.
- 5.Preheat Oven to 350°F (180°C) and lightly grease a mini cupcake pan
- 6.Lay 1 phyllo sheet on a clean table surface and cover the remaining with a damp tea towel.
- 7.Lightly brush a sheet of phyllo with melted butter. Top with another phyllo sheet, matching the corners. Brush with more butter. Repeat with 2 more sheets. Cut into 12, 4-inch (10 cm) squares.
- 8.Pick up one square and gently press it into a mini cupcake pan, forming a shell with phyllo points sitting above the muffin tin. Slightly separate these points into ruffled edges. Repeat with the remaining squares.
- 9.Bake in preheated oven until phyllo is golden and crisp. Serve Chicken Waldorf salad in the cooled cups and enjoy!
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