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close-up of the phyllo cups with chicken salad on a wooden platter

15 Minute Chicken Salad Bites with Cranberries and Walnuts

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5 from 2 reviews


These Chicken Salad Bites with Cranberries and Walnuts are the easiest little 15 minute appetizers! The creamy chicken salad is lightened with Greek Yogurt.


Units Scale
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 3/4 teaspoons dry tarragon
  • 1/2 teaspoon salt
  • 1 cup left-over cooked chopped boneless skinless chicken breast, chilled
  • 1/2 cup finely chopped celery
  • 3 tablespoons dried cranberries
  • 3 tablespoons chopped toasted walnuts (sub pepitas for allergies)
  • 2 tablespoons chives plus more for garnish if desired
  • 24 thawed mini phyllo shells or home-made wonton cups
  • Freshly ground black pepper


  1. Whisk yogurt, mayonnaise, tarragon and salt in a large bowl. Add chicken, celery, cranberries, walnuts and chives. Stir to coat.
  2. Spoon a small amount of the chicken salad into the phyllo cups, dividing evenly among the cups. Garnish with additional chives if desired and sprinkle with black pepper.


Make-ahead: Make the salad up to 1 day ahead. The wonton cups can be made up to two days ahead. Store at room temperature in a plastic bag. Recrisp in the oven for about 5 minutes if necessary. Assemble just before serving.

  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: American


  • Calories: 47
  • Sugar: 1 g
  • Sodium: 74 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 3 g
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