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1 package Wind & Willow Savory Herb & Pecan Dip Mix
½ cup mayonnaise
½ cup sour cream
8 boneless, skinless chicken breasts, cooked and chopped
2 tbs olive oil
6 celery stalks, chopped
Salt and pepper to taste
1 loaf white bread
Butter or margarine
Cook chicken breasts in olive oil, sprinkled with salt and pepper. Once cooked, cut into small chunks. Mix Wind & Willow Savory Herb & Pecan Dip Mix with the mayonnaise and sour cream. In large bowl, mix together chopped chicken, pecans (included in Dip Mix packet) and celery with Savory Herb & Pecan mix. Add salt and pepper if necessary. Cut slices of white bread into 2 inch diameter rounds. Brush inside of small muffin tin with butter. Fit bread rounds into cups, handling carefully to avoid tearing. Brush inside of bread cups with butter. Bake at 375 degrees for about 15 mins or just until lightly and evenly browned. Remove from tins immediately. Fill with chicken salad. Warm in oven for 5 minutes and serve. Yields 4 dozen toast cups which will serve 20.
Note: this recipe is also good with Wind & Willow's Sicilian Herb Dip Mix. Just add 1/2 cup chopped pecans to the ingredients list.
Recipe by Julie Jester of The Cook's Station
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