- 20 min
- 35 min
- 4 - 6
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Place 1 tbsp portions of shredded cheese onto prepared baking sheet and shape into a 2-inch round. Place about 2-inches apart. Place in oven for 5-7 minutes until bubbling and just starting to get crispy on the edges. Let cool 5 minutes. Once cooled, gently lift melted cheese round and place in a mini muffin tin to create a cup shape, overlapping sides, if needed. Let cool 10 minutes. Continue with remaining cheese until you have 24 mini cheese cups.
- Once cheese cups are set, remove from muffin tin. Divide shredded lettuce between bottom of each cup. Top with 2 or 3 pieces of diced chicken, followed by the grilled red onion. Evenly divide toasted almonds between cups. Top with sliced chives. Sprinkle each with a hint of paprika.
- Gently remove cheese cups from muffin tin to a serving platter.