Mini Greek Chicken Salad Bites

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup light mayonnaise
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/4 cup sliced ripe olives, chopped
• 1/4 cup diced red onion
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 3 (2.1-ounce) packages frozen mini phyllo shells, thawed
• Fresh dill sprigs (optional)

1. Place chicken in a saucepan; add water to cover. Bring to a boil; reduce heat, and simmer 18 minutes or until chicken is done. Remove from pan; let cool. Place chicken in a food processor. Pulse 3 to 5 times or until chicken is finely chopped.
2. Combine chicken, mayonnaise, and next 6 ingredients in a bowl; stir until combined. Spoon about 1 tablespoon chicken mixture into each phyllo shell. Serve immediately, or cover and chill up to 2 hours. Garnish with fresh dill sprigs, if desired.

skinless, light mayonnaise, feta cheese, olives, red onion, dill, black pepper, salt, phyllo shells, dill

Taken from www.myrecipes.com/recipe/mini-greek-chicken-salad-bites (may not work)