These honey chicken salad cups are a wonderful bite sized appetizer that would be great for any occasion, especially for a tea party or ladies luncheon. You can make the mixture ahead of time and then fill the cups just before company arrives.
You guys I’ve been making these honey chicken salad cups for years and they’re always a hit. The recipe is pretty classic with a hint of sweetness from the honey and Craisins, but I also love the crunch of the pecans and celery.
When I’m in a rush I’ll serve these in Filo cups, but if I have time I’ll make these pastry tartlet shells using refrigerated pie dough. I bought this set of tartlet molds (affiliate link) many, many years ago and I love how they elevate the presentation of food with their cute shapes.
One note, for this ladies luncheon I wanted more of a savory chicken salad since these were acting as an entree, so I opted not to use the Craisins here. However, they definitely are a delicious addition to the recipe!
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Honey Chicken Salad Cups2 cups chopped cooked chicken2 celery ribs, diced1/2 cup Craisins1/2 cup chopped pecans, toasted3/4 cup mayonnaise1/8 cup honey1/8 tsp salt1/8 tsp pepper2 Packages frozen Filo Shells or pastry shellsCombine all chicken salad ingredients together and cover and chill for 2 or more hours. When ready to serve, fill shells with filling.