Crunchy Chicken Salad In Phyllo Cups

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Oxmoor House


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1/4 cup butter, melted and divided

5 sheets commercial frozen phyllo pastry, thawed

1 cup finely diced cooked chicken breast

4 slices bacon, cooked and crumbled

1 hard-cooked egg, finely diced

1/3 cup slivered almonds, toasted

1 (2-ounce) jar diced pimiento, drained

3 tablespoons minced fresh chives

1/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon curry powder

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