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STORY BEHIND THE RECIPE

Cold chicken salad toast cups are very easy finger food to prepare for a small gathering. I learnt this from my sister-in-law years ago when my family was invited to her house for a Christmas party.

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Ever since, almost every Christmas gathering, this Chicken salad toast cups salad is served as a starter. See our video Egg Mayo in Toasted Bread Cup for another variation of this recipe!

TRICK OF THE TRADE

Just a little tip, if you want the toast cup to be light and crispy, don’t over-compress the toast cup until it become too compacted. Just compress it enough so that the toast cup will hold its shape.

Also, if you want the bottom to be crispy as well, don’t forget to turn the toast cup over to bake for a few more minutes until golden brown!

WHAT I LIKE ABOUT THIS DISH

It’s simple and fast to prepare! Easy enough to prepare as a side dish to serve your guests while you continue preparing your mains.
The different tastes and textures makes for a pretty interesting and tasty dish! The crispiness of the bacon, with the soft textures of the chicken and egg salad contrasts well.

HOW TO MAKE CHICKEN SALAD TOAST CUPS?

Remove the head, feet and bishop’s nose of the chicken leaving the neck intact. Clean the inside of the chicken thoroughly, removing the fats, internal organs and blood clots. Rub some salt all over the skin of the chicken and rinse off.
Then cut the spring onion into small pieces for garnishing.
Steam the chicken for about 20 mins and let it cool before shredding into bite size strips.
Separately, put the potatoes in a pot of water and boil for about 15-20 min till cooked. Once the potato is cooked, remove the skin and dice the potato.
Place the eggs in a separate pot with the water covering 2 inches above the eggs and add a pinch of salt, spreading the salt over the eggs. Boil over low heat for about 15 mins until cooked. Remove the shell and dice the egg.
Slice off the brown edges from the white bread. Then place a slice of bread and press lightly into a cupcake mould.
Trim off all the corners that stick out of the edge of the cup. Make sure the base of the mould is lined with bread to form the shape of a cup. One slice of bread makes one bread cup. Repeat this process until all the bread is used up.
Place the bread cups on a rack and put in the oven to bake for about 10 mins at 160*C until it is gold brown.
Line the bacon strips on oven proof plate, cover with a piece of kitchen towel and microwave it for about 10 mins until it is crispy. Please check after 5 mins to make sure it is not burnt. Cut the bacon into small bits.
Place the diced turnips, carrots and potatoes into a large salad bowl
Add the salt and mix well
Then add the mayonnaise to the mixture and mix well
Next, add in the eggs and shredded chicken and gently mix until it is well incorporated, being careful not to smash the egg
Cover the bowl with a cling wrap and leave it in the fridge for 4-5 hours.
When ready to serve, spoon the cold chicken salad into the bread cups. Then sprinkle the top with bacon bits and spring onion. Voila, you have a yummy chicken salad in bread cup!

BREAD TIPS

Prepare the toast cups a day or two beforehand and place in an air tight container.
If the bottom of the bread is not crispy, remove it from the mould, invert it and put back into the oven to bake for another 2-3 mins until golden brown
Use the brown ends of the bread slices to make croutons.

EGG TIPS

Use salt over the egg while boiling is to prevent the white egg from leaking out profusely if there is a crack during the cooking process.
Add the eggs to the mixture last so that it won’t be too mushy when mixed too vigorously with the hard vegetables.

CHICKEN TIPS

Use salt to clean the chicken to remove the thin yellowish film covering the chicken skin. If you skip this step, the chicken will have a smell after cooking.
Don’t shred the chicken too thinly. Otherwise it will not have the chicken substance when you eat it.

COOKING TIPS

If there is excess salad, you can eat as spread on top of a slice of bread or just take it as a salad dish by itself.
Put the salad in the fridge. The chicken salad tastes best when it is cold.
Insert a toothpick or bamboo skewer to the potatoes to test if the potato is cooked. If the potato is still hard, you will need to cook longer.

DIETARY MODIFICATIONS

Fish-Free: No modifications needed.
Nut-Free: No modifications needed.
Shellfish-Free: No modifications needed.
Vegetarian: Skip the chicken

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Cold Chicken Salad Toast Cups Recipe

Course: Appetizer

Cuisine: Western

Keyword: chicken salad canapes, chicken salad cups, chicken salad finger food

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 339kcal

Author: Bee Leng | The Burning Kitchen

Chunky Chicken Salad in Toast Cups are easy and delicious finger food that you can make ahead of time and leave in the fridge until you're ready to serve! Perfect way to entertain your guest while you finish up preparing the main meal!

Print Recipe

Ingredients

10-12 White bread slices
8 Potatoes Medium sized
6 Eggs
1 Turnip Medium sized
2-3 Carrots
5-6 tbsp Mayonnaise
3/4 tsp Salt
1 Chicken Medium sized (or 3 chicken breasts)
1-2 stalks Spring Onion
4 tbsp Bacon bits (or 10 slices of smoked bacon)

Instructions

PREPARATION METHOD (start the day before)

Remove the head, feet and bishop's nose of the chicken leaving the neck intact. Clean the inside of the chicken thoroughly, removing the fats, internal organs and blood clots. Rub some salt all over the skin of the chicken and rinse off.
Then cut the spring onion into small pieces for garnishing.

COOKING METHOD (excluding chilling time)

Steam the chicken for about 20 mins and let it cool before shredding into bite size strips.
Separately, put the potatoes in a pot of water and boil for about 15-20 min till cooked. Once the potato is cooked, remove the skin and dice the potato.
Place the eggs in a separate pot with the water covering 2 inches above the eggs and add a pinch of salt, spreading the salt over the eggs. Boil over low heat for about 15 mins until cooked. Remove the shell and dice the egg.
Slice off the brown edges from the white bread. Then place a slice of bread and press lightly into a cupcake mould.
Trim off all the corners that stick out of the edge of the cup. Make sure the base of the mould is lined with bread to form the shape of a cup. One slice of bread makes one bread cup. Repeat this process until all the bread is used up.
Place the bread cups on a rack and put in the oven to bake for about 10 mins at 160*C until it is gold brown.
Line the bacon strips on oven proof plate, cover with a piece of kitchen towel and microwave it for about 10 mins until it is crispy. Please check after 5 mins to make sure it is not burnt. Cut the bacon into small bits.
Place the diced turnips, carrots and potatoes into a large salad bowl.
Add the salt and mix well
Then add the mayonnaise to the mixture and mix well
Next, add in the eggs and shredded chicken and gently mix until it is well incorporated, being careful not to smash the egg.
Cover the bowl with a cling wrap and leave it in the fridge for 4-5 hours.
When ready to serve, spoon the cold chicken salad into the bread cups. Then sprinkle the top with bacon bits and spring onion. Voila, you have a yummy chicken salad in bread cup!

Notes

BREAD TIPS

Prepare the toast cups a day or two beforehand and place in an air tight container.
If the bottom of the bread is not crispy, remove it from the mould, invert it and put back into the oven to bake for another 2-3 mins until golden brown
Use the brown ends of the bread slices to make croutons.

EGG TIPS

Use salt over the egg while boiling is to prevent the white egg from leaking out profusely if there is a crack during the cooking process.
Add the eggs to the mixture last so that it won't be too mushy when mixed too vigorously with the hard vegetables.

CHICKEN TIPS

Use salt to clean the chicken to remove the thin yellowish film covering the chicken skin. If you skip this step, the chicken will have a smell after cooking.
Don't shred the chicken too thinly. Otherwise it will not have the chicken substance when you eat it.

COOKING TIPS

If there is excess salad, you can eat as spread on top of a slice of bread or just take it as a salad dish by itself.
Put the salad in the fridge. The chicken salad tastes best when it is cold.
Insert a toothpick or bamboo skewer to the potatoes to test if the potato is cooked. If the potato is still hard, you will need to cook longer.