Chicken Salad Cups

Description
Bake a cheesy chicken salad inside a tasty biscuit cup in a 30-minute meal for two.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Prep Time: 10 minutes | Start to Finish: 30 minutes
 * Yield: 2 salad cups

Ingredients

 * ¾ 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® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
 * sesame seed, if desired

Directions

 * 1) Heat oven to 375°F.
 * 2) Spray 2 jumbo muffin cups with cooking spray.
 * 3) In small bowl, stir chicken, cheese, almonds, onions, mayonnaise and ginger until well blended.
 * 4) Press each biscuit to cover bottom and side of muffin cup.
 * 5) Spoon chicken mixture into biscuit cups.
 * 6) Sprinkle with sesame seed.
 * 7) Bake 16 to 21 minutes or until edges are deep golden brown.

Nutritional information
Per serving (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: 1½ starch | 2½ lean meat | 2½ fat
 * Carbohydrate Choices: 1 1/2
 * Percent Daily Values are based on a 2,000 calorie diet.