To make the chicken salad, start by cutting up your whole rotisserie chicken and removing all the bones and skin. Dice any large pieces of the chicken and place in a large mixing bowl.

Chop red onion, and celery. Place in the mixing bowl with the chicken.

Add salt and pepper and mayo or miracle whip and stir through the chicken mixture to create a moist salad.

For the toast cups, butter both sides of a slice of bread, cut off the crusts with a sharp knife.

Push the bread into a muffin pan, by placing one finger in the middle of each side. This will create the little flower/cup shape.

Bake the toast at 350 for 20-30 until golden brown and toasted.
Let the toast cups cool. Store in an airtight container until ready to serve. Will keep for a day or two if sealed.

To serve, fill the toast cups with chicken salad and garnish with some sprouts.