Friday, December 30, 2016

Nutty Chicken Salad Wonton Cups

After weeks of large meals, I'm definitely ready for something a little lighter. This chicken salad is one of my favorites. It has so many different textures and flavors and the wonton cup serving bowls add a great crunch! Serve this as an appetizer or keep the wonton cups in an airtight container and the chicken salad in the fridge and enjoy these for lunch throughout the week.




1. Preheat oven to 350.
2. Coat 2 nonstick muffin tins with cooking spray. Gently press each wonton into each cup. Lightly coat the wontons with more cooking spray and sprinkle with salt. Bake 8 minutes, or until golden and crispy. Let cool 5 minutes, then cool on a rack completely.




3. While the wonton cups cool, combine the chicken salad ingredients in a large bowl. Adjust seasonings as needed with salt and pepper.


4. Carefully scoop the chicken salad into each cup. Garnish with chopped parsley and serve.


Nutty Chicken Salad Wonton Cups
Makes 24

All you need:
24 wonton wrappers
Cooking spray
Kosher salt

Salad
2 chicken breasts, cooked and diced small
1/2 cup plain Greek yogurt
1/2 cup olive oil mayo
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 small sweet apple, diced small
1/4 bunch fresh parsley, chopped (plus more for garnish)
1/3 cup toasted sliced almonds
1/3 cup roasted cashews, chopped
1/3 cup dried cranberries
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

All you do:
1. Preheat oven to 350.
2. Coat 2 nonstick muffin tins with cooking spray. Gently press each wonton into each cup. Lightly coat the wontons with more cooking spray and sprinkle with salt. Bake 8 minutes, or until golden and crispy. Let cool 5 minutes, then cool on a rack completely.
3. While the wonton cups cool, combine the chicken salad ingredients in a large bowl. Adjust seasonings as needed with salt and pepper.
4. Carefully scoop the chicken salad into each cup. Garnish with chopped parsley and serve.

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