CHICKEN SALAD WONTON CUPS
Crispy wonton cups filled with homemade chicken salad. These bite-sized appetizers are ready in minutes.
Provided by Atta Girl Amy
Categories Appetizer
Number Of Ingredients 4
Steps:
- Prepare the chicken salad and refrigerate until you're ready to fill the wonton cups.
- Preheat oven to 350 degrees.
- Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
- Bake wonton cups for 10-12 minutes until light golden brown.
- Allow wonton cups to cool and remove from the muffin pan.
- While the wonton cups are baking, wash the lettuce and allow it dry, before cutting or tearing it into small pieces.
- Wash and slice the tomatoes.
- When ready to serve, place a lettuce leaf in each baked wonton cup, fill with 2 Tablespoons of chicken salad and garnish with a tomato slice.
Nutrition Facts : Calories 64 kcal, Carbohydrate 5 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 79 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN CAESAR CROUTON CUPS
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 300 degrees F.
- Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
- Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
- Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
- Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
- Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
- Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.
CHICKEN SALAD IN BASKETS
When I first made these cute little cups, they were a big hit. Now my husband often asks me to fix them for meetings and parties. -Gwendolyn Fae Trapp, Strongsville, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 appetizers.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients. Combine the mayonnaise, salt and pepper; add to chicken mixture and stir to coat. Cover and refrigerate until serving., Preheat oven to 350°. Cut each slice of bread with a 3-in. round cookie cutter; brush both sides with butter. Press into ungreased mini muffin cups. Bake 11-13 minutes or until golden brown and crisp. , Cool 3 minutes before removing from pans to wire racks to cool completely. Spoon 1 tablespoonful chicken salad into each bread basket. Cover and refrigerate up to 2 hours. Just before serving, sprinkle with parsley.
Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 223mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHICKEN SALAD CUPS
Excellent. Original recipe is from Pillsbury with some modifications by me. The variations are endless in this recipe. You can add or take away whatever you want. I've made it with red peppers added as well as some chopped mushroom. :)
Provided by Nimz_
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Lightly grease muffin cups.
- In small bowl mix chicken, celery, mayo, almonds, onion, black pepper, cayenne (if using) and 2 tablespoons cheese until well blended.
- Press each biscuit to cover bottom and side of muffin cup.
- Spoon a little over a tbls. of chicken mixture into biscuit cups and press down so biscuit spreads.
- Bake 12 to 14 minutes or until edges golden brown.
- Remove from oven and sprinkle the remaining cheese on top.
- Return to oven and bake an additional 2 minutes, or until cheese melts.
- Serve.
Nutrition Facts : Calories 825.6, Fat 47, SaturatedFat 11.1, Cholesterol 53.7, Sodium 1092.1, Carbohydrate 73.3, Fiber 4.8, Sugar 5.2, Protein 28.8
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