This Paleo Chicken Salad cup recipe is what I'd consider the love child of a cauliflower crust pizza and a wonton cup would be. These grain free baked cups hold together perfectly for any filling you desire. In this case I filled mine with a dairy free, creamy chicken salad - made with True Story Foods roasted chicken breast, celery, cashew yogurt and wholegrain mustard.
If you're like me and have to steer clear of most catered food due to their lost inducing ingredients, (aka gluten) then these are the perfect remedy to show guests at your next event that you can do party food the healthy way! They also make for perfect for a mid afternoon savory snack, or even better, have a few with a side of avocado to boost it to lunch status.
These cups are:
Paleo
Gluten Free
Dairy Free
Soy Free
Nut Free Option
Total Time: 48 mins
Prep Time:30 mins
Cook Time: 18-20 mins
Makes: 16 Cups
What you'll need:
1 medium head cauliflower, cut into pieces
2 1/4 cups cassava flour
2 eggs
Filling:
100g shredded True Story Foods oven roasted chicken breast
3 stalks celery, diced
1/4 cup wholegrain mustard
1/3 cup plain unsweetened cashew yogurt (use coconut yogurt for nut free option)
Micro herbs (for garnish)
What to do:
Preheat oven to 350F
Steam cauliflower until soft. Place in a food processor (with no additional liquid), blend until completely smooth.
Transfer to a mixing bowl, adding the cassava flour, stir until combined.
Add the eggs and mix until completely incorporated and you have a workable dough.
Lightly spray a muffin tin with avocado oil, and using an ice cream scoop, scoop out the dough and press into each muffin mold. Here you want to take your time, ensure the mold is even, that the bottom isn't too thick and cut off any excess that sits above the lip of the muffin tin.
Repeat until you've filled the entire muffin tin tray
Bake for 18-20 minutes, the cups should be golden once cooked.
While the cups are cooking, make your chicken salad by adding all your filling ingredients (except the micro herbs) to a bowl and mix well.
Once the cups are cooked, remove from the oven and all to cool slightly before carefully removing from the tin.
Fill the cups to the top with the chicken salad and garnish with micro herbs for added sex appeal.
You can keep any leftover cups in the fridge in a Tupperware container, or better yet freeze them to keep them longer.
Enjoy x
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