Lunch

Chicken Salad Cups is for Lunch.

Chicken Salad Cups takes several minutes to prepare.

Chicken Salad Cups takes several minutes to cook.

Chicken Salad Cups makes 2 servings.

The ingredients for Chicken Salad Cups are:

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
Dash ground ginger
2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin pack from 15.4-oz package)
Sesame seed, if desired

Here is how you make Chicken Salad Cups:

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. Number of Servings: 2Recipe submitted by SparkPeople user REDHKIRK.

The nutritional information for Chicken Salad Cups is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 360.4

• Total Fat: 15.3 g
• Cholesterol: 48.7 mg
• Sodium: 653.7 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 1.3 g
• Protein: 22.7 g