Curried Chicken Salad in Mini Phyllo Shells

• 1/2 cup fat-free plain yogurt
• 2 tablespoons all-fruit orange spread or orange marmalade
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium rib of celery, finely chopped
• 1 medium green onion (green and white parts), finely chopped
• 1/2 medium red bell pepper, finely diced
• 9 to 10 ounces canned white chicken chunks in water, drained and flaked
• 20 frozen mini phyllo shells
• 20 green grapes, halved

1. Preheat the oven to 350F.
2. In a medium bowl, stir together the yogurt, orange spread, curry powder, salt, and pepper.
3. Stir in the celery, green onion, bell pepper, and chicken.
4. Put the phyllo shells on a nonstick baking sheet.
5. Spoon about 1 heaping tablespoon filling into each.
6. Bake for 8 to 9 minutes, or until heated through.
7. Transfer to a serving platter.
8. Place 2 grape halves diagonally on each filled shell.
9. Prepare the filling, cover it with plastic wrap, and refrigerate it for up to 6 hours before filling the shells if you wish.
10. (Per Serving)
11. Calories: 90
12. Total Fat: 2.5g
13. Saturated: 0.5g
14. Trans: 0.0g
15. Polyunsaturated: 0.0g
16. Monounsaturated: 0.0g
17. Cholesterol: 12mg
18. Sodium: 205mg
19. Carbohydrates: 10g
20. Fiber: 0g
21. Sugars: 5g
22. Protein: 6g
23. Dietary Exchanges
24. 1/2 Carbohydrate
25. 1 Lean Meat

yogurt, allfruit orange, curry powder, salt, pepper, celery, green onion, red bell pepper, white chicken, phyllo shells, green grapes

Taken from www.epicurious.com/recipes/food/views/curried-chicken-salad-in-mini-phyllo-shells-375582 (may not work)