| | SALAD NESTS |
| 24 | | Frozen mini phyllo dough shells (Or if you are going to make all 3 fillings you would need 72 shells) |
| | ALMOND CHICKEN FILLING |
| 2 | c | Cooked chicken; finely chopped |
| 1/2 | c | Sliced almonds, toasted &; chopped |
| 1/4 | c | Red onion; finely chopped |
| 3 | tb | Fresh parsley; minced |
| 2 | tb | Capers, rinsed, patted dry &; chopped |
| 1/2 | c | Mayonnaise |
| | Toasted sliced almonds; for garnish |
| | HAM & EGG FILLING |
| 4 | oz | Smoked ham (about 1 cup); finely chopped |
| 3 | lg | Eggs, hard-cooked, cooled &; finely chopped |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Fresh dill; finely snipped |
| 1 | tb | Cider vinegar |
| 1 | tb | Dry mustard |
| | Fresh dill springs & sieved egg yolk; for garnish |
| | CRABMEAT FILLING |
| 12 | oz | Crabmeat (about 2 cups); picked over |
| 5 | md | Red raishes (about 1/4 cup); finely chopped |
| 1 | md | Scallion (about 1/4 cup); finely chopped |
| 1/3 | c | Mayonnaise |
| 1/4 | c | Fresh cilantro; finely chopped |
| 1/2 | ts | Lime peel; freshly grated |
| 2 | ts | Fresh lime juice |
| 1/2 | ts | Dark sesame oil |
| 1/4 | ts | Hot pepper sauce |
| | Thinly sliced scallion greens; for garnish |
