Chicken Salad Cups

Chicken Salad Cups Prep Time: 10 min ; Start to Finish: 30 min Bake a cheesy chicken salad inside a tasty biscuit cup in a 30-minute meal for two.

Ingredients: 3/4 cup chopped cooked chicken 2 tablespoons shredded Cheddar cheese 2 teaspoons chopped toasted sliced almonds 2 teaspoons chopped green onions 1 tablespoon mayonnaise or salad dressing Dash ground ginger 2 Pillsbury(r) Perfect Portions(r) refrigerated buttermilk biscuits (twin pack from 15.4-oz package)

Sesame seed, if desired

Preparation Directions: 1. Heat oven to 375�F. Spray 2 jumbo muffin cups with cooking spray. In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.

2. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.

3. Bake 16 to 21 minutes or until edges are deep golden brown.

Yield: 2 salad cups

Notes: High Altitude (3500-6500 ft): No change.

To toast almonds, spread evenly on ungreased cookie sheet; bake at 375�F for 4 to 6 minutes, stirring occasionally, until golden brown.

NUTRITION INFORMATION PER SERVING: Serving Size: 1 Salad Cup

Calories 370, Calories from Fat 190, Total Fat 21g (33% DV), Saturated Fat 6g (30% DV), Trans Fat 4g, Cholesterol 55mg (18% DV), Sodium 570mg (24% DV), Total Carbohydrate 24g (8% DV), Dietary Fiber 0g, Sugars 5g, Protein 21g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (10% DV)

Exchanges: 1 1/2 Starch; 2 1/2 Lean Meat; 2 1/2 Fat Carbohydrate Choices: 1 1/2


 * Percent Daily Values are based on a 2,000 calorie diet.

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Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group