2 packages Athens Fillo Cups (30)
2 Cups cooked chicken, finely chopped
1 celery rib ,finely chopped
1 scallion, finely chopped
2/3 cup pecans, finely chopped
3 tablespoons dried cranberries
¼ cup mayonnaise
1 tablespoon honey mustard
Salt and pepper to taste
Place cups on a small platter.
In a medium size mixing bowl mix the chicken, celery, scallions, cranberries and all but 2 tablespoons of the pecans.
In a separate bowl combine the mayo and mustard. Fold into the chicken mix using a spatula. Season to taste with salt and pepper.
Scoop into each cup and top with a sprinkling of pecans. Yield 30.
Note: salad can be mixed up early in day and refrigerated until needed.