Chicken Salad in Toast Cups

Chicken Salad in Toast Cups

(makes 6)

This is a microwave cooking recipe, but could easily be made with some leftover chicken, and most likely made on the stove.



Toast cups:

6 slices of bread, crust removed

2-3 Tb butter, softened



Salad:

1 chicken breast (boneless, skinless)

1/2 c finely chopped apple (we used Granny Smith)

2 Tb finely chopped celery

1 Tb sunflower nuts (optional)

1/4 c shredded swiss cheese

1/3 c mayonnaise

1/2 tsp lemon juice.



Preheat oven to 375 degrees.  Press bread slices to flatten.  Use your hand or a rolling pin.  Butter one side of the bread and then press it into the hole of a muffin pan, butter side down. Repeat with all slices.  Bake about 8 minutes or until lightly toasted.



Meanwhile, cook chicken in microwave on high, turning halfway through. Cook 3 minutes or until chicken is done in center.  Set aside.  In a microwave-safe bowl, combine all other ingredients, mixing well.  Microwave on high for 30 seconds.  Stir and cook 30 more seconds, stir.  Cut chicken into small pieces, and stir into mixture.



Spoon mixture into toast bowls, and serve!





ENJOY!