1. Cook the Chicken

• Boil or bake chicken breasts until fully cooked and tender (internal temperature 165°F / 74°C).
• Cool slightly, then dice or shred into small pieces. Set aside.

2. Prepare the Dressing

• In a small bowl, whisk together mayonnaise, mustard, lemon juice, garlic powder, onion powder, and paprika.
• Taste and adjust seasoning as needed.

3. Mix the Chicken Salad

• In a large bowl, combine chicken, celery, red onion, grapes (or apples), nuts (if using), and parsley.
• Pour in the dressing and mix gently until well coated.
• Chill in the refrigerator for 20 minutes to allow flavors to meld.

4. Prepare the Baskets

Option A: Puff Pastry Shells

• Preheat oven to 375°F (190°C).
• Cut puff pastry sheet into 12 squares and press into a greased muffin tin.
• Prick bottoms with a fork and bake for 12–15 minutes until golden. Cool before filling.

Option B: Phyllo Cups

• Layer 3 phyllo sheets brushed with butter in muffin tins to form cups.
• Bake at 375°F for 10–12 minutes until crispy and golden. Let cool.

Option C: Bread Baskets

• Flatten thick bread slices with a rolling pin and press into greased muffin tins.
• Brush with butter or olive oil. Bake at 350°F (175°C) for 10–12 minutes until toasted.

Option D: Tart Shells

• Use pre-baked mini tart shells or make from scratch and bake until golden.

5. Assemble the Chicken Salad Baskets

• Spoon chilled chicken salad into each basket generously.
• Garnish with fresh herbs, paprika, or toppings of your choice.
• Serve immediately for crispy texture or chill briefly before serving.