Chicken Salad Wonton Cups Recipes

CHINESE CHICKEN SALAD WONTON CUPS

Steps:

• Pre-heat oven to 375 degrees F and grease a muffin tin with cooking spray.
• Take two wonton wrappers in your hand. Lay them directly on top of each other. Take the top wonton wrapper and turn it 90 degrees, so the corners are all facing opposite directions.
• Place in one muffin tin slot and press down gently. Repeat with remaining wontons.
• Bake for 8-12 minutes, or until golden brown. Keep an eye on these to make sure they don't burn.
• Remove from muffin tin and set aside to cool.
• Place vinegar, soy sauce, honey, sesame oil, garlic powder, and ginger into a small bowl.
• Whisk until fully combined. Set aside.
• Place romaine, celery, carrots, green onion, cilantro, and roasted peanuts into a large bowl.
• Toss with desired amount of dressing (you'll definitely have leftover dressing).
• Taste and season with salt, if necessary.
• Fill each of the cooled wonton cups with 1/2 - 1 tablespoon StarKist Chicken Creations Ginger Soy.
• Top with salad and garnish with sesame seeds.
• Enjoy immediately!

CHICKEN SALAD WONTON CUPS

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.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

CHICKEN SALAD WONTON CUPS

Steps:

• Heat oven to 350°F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
• Bake at 350°F 10 to 12 minutes until golden brown. Remove from pans; cool.
• Combine chicken, pecans, scallions, carrot and celery.
• Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.

CHICKEN SALAD WONTON STARS

Steps:

• In a bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin cups, buttered side down. , Bake at 350° for 4-5 minutes or until golden brown. Fill each cup with about 1 tablespoon chicken salad. Bake 5 minutes longer. Sprinkle with paprika.

CHICKEN SALAD WITH CRISPY WONTONS

Steps:

• Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.