High-Protein Chicken, Kale and Lemon Tahini Salad in a Jar
15 MIN
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned (9 oz.)
PREP TIME: 10min COOK TIME: 5min
Serves 30
1 (8 oz.) package Cream Cheese, softened
2 tbsp. Sriracha sauce
1/3 cup Mango Chutney or Apricot Preserves
30 frozen mini filo pastry shells
Step 1
Chop
Chop the Short cuts into bite-sized pieces
Step 2
Mix
In a bowl, mix together the cream cheese and Sriracha.
Step 3
Spoon
Spoon a heaping teaspoon of cream cheese into each filo shell. Fill the shell with chicken. Bake in a 350°F preheated oven for 5 to 7 minutes until heated through.
Step 4
Serve
Dollop with a ½ teaspoon of mango chutney and serve while still warm.
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