Curried Chicken Salad Cones

Curried Chicken Salad Cones

So it seems that wherever I go for afternoon tea these days, I’m running into mini ice cream cones. Tea sandwiches are the classic, but these delicate, cookie-like vessels now often take the place of bread, and are filled with all kinds of yummy fillings, from savory to sweet.

Curried Chicken Salad Cones

One of the tastiest fillings for mini cones is a scoop of sweet-hot curried chicken salad. This is a no-frills chicken salad recipe made with apples, plenty of curry powder, and a touch of cilantro. The cones are fresh and crisp using my batter recipe from Homemade Fortune Cookies. But don’t worry–in a pinch you can just purchase these online.

Curried Chicken Salad Cones

I like to add an extra pop of color to these bites by slipping a square of soy wrapper into each cone, the same kind used to make sushi. For this recipe, I prefer the orange wrappers made with turmeric or the green wrappers made with spinach. Both are complementary to those spicy curry flavors in the filing.

Curried Chicken Salad Cones

The wrappers also serve as a moisture barrier between the filling and the crisp cone. They magically prevent the cone from getting soggy, especially great if you plan on serving these for a party.

Curried Chicken Salad Cones

There are a few items that a tea time menu always should always have and Curried Chicken Salad Cones are definitely one of them. These are a welcome change from regular tea sandwiches, a way to add a lively twist to your next afternoon tea!

Curried Chicken Salad Cones


Curried Chicken Salad Cones

Makes about 16 cones.

Ingredients:

- 1 1/2 cups roasted shicken, shredded - 1/2 cup mayo
- 1 Fuji apple, cored and diced fine - 3 Tbsp curry powder
- 1/4 cup cilantro, chopped fine - salt and black pepper, to taste
- 3 small green onions, sliced thin - 16 mini cones, homemade or store-bought
- 1 lemon, juiced
- soy wrappers, in spinach/green and turmeric/yellow, cutinto 9 equal squares per sheet

 

Directions:

1. Process the chicken in a food processor until it resembles crumbles.

2. Transfer to a mixing bowl, add the rest of the filling ingredients and mix until just incorporated.

3. Place 1-2 squares of colored soy wrapper into each mini cone. Use a small cookie dough scoop to top each cone with a generous spoonful of the Curried Chicken Salad. Best enjoyed immediately.