Chicken Salad Wonton Cups

Chicken Salad Wonton Cups

How is it possible that the 4th of July is over?! Once the 4th passes, it’s kind of like the summer is already almost over. I can’t say that I’ll be sad to see it go with this ridiculous heat!

You know how I always complain about how much of a failure I am with making lunches? I continue to complain about this and never really do anything about it. I’m happy to say that lately, I can’t get enough salads. Salads with lots of yummy toppings. Knowing me, I will be sick of salads by the end of the week.

Chicken Salad Wonton Cups

I’m a big fan of chicken salad. Chicken salad in a sandwich, on a salad, on a cracker, and now in a crispy wonton cup!

I love this particular chicken salad recipe because it has the perfect amount of mayo and yogurt and the celery and crispy wonton cups give it a nice crunch for texture. I made these in a regular-sized muffin tin which makes them great to serve if you are hosting a lunch or brunch. They can easily be made in a mini muffin tin if you want them to be bite-sized to serve as an appetizer!

Chicken Salad Wonton Cups

Chicken Salad Wonton Cups

Ingredients:

  • wonton wrappers (see note)
  • non-stick spray
  • 4 cups cooked chicken breast, shredded (I used rotisserie)
  • 1/3 cup celery, diced
  • 1/4 cup green onion, sliced
  • 1/2 cup light mayo
  • 1/2 cup non-fat plain Greek yogurt
  • 2 tsp. cider vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. mustard powder
  • salt and pepper to taste
  • paprika (for sprinkling on top)
  • additional sliced green onion or chives (for garnish)

Directions:

  1. Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray
  2. Place wrappers into each cavity (2-3 for regular-sized muffin tin; 1 for a mini-muffin tin). Spray the wrappers with more cooking spray. Bake for about 10-13 minutes or until the wontons are crispy. Remove from the oven.
  3. While the cups are baking, place the chicken in a bowl along with the celery and green onion. In a separate bowl, whisk together the mayo, yogurt, vinegar, garlic powder, mustard powder, and some salt and pepper. Pour the dressing over the chicken and toss until well-coated. Season with more salt and pepper if necessary.
  4. If serving right away, divide the chicken mixture amongst each cup. Sprinkle some of the paprika on top of each cup along with more green onion or chives if desired.

I made my cups with a regular sized muffin tin, so I needed about 3 wrappers per cup. If you decide to make mini-sized cups, you might only need 1 wrapper per cup.

You can mix the chicken salad the night before if you want, but I would bake the wonton cups the same day you plan to serve them.

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Chicken Salad Wonton Cups