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
ASIAN CHICKEN SALAD APPETIZER
Chicken salad tossed with cilantro and soy sauce is served on baby Bibb lettuce leaves in this elegant appetizer.
Provided by My Food and Family
Categories Home
Time 10m
Yield 25 servings
Number Of Ingredients 10
Steps:
- Combine chicken, carrots, pea pods and water chestnuts in large bowl.
- Mix dressing, cilantro, soy sauce and garlic until blended. Add to chicken mixture; toss to evenly coat.
- Spoon about 1 Tbsp. chicken mixture onto each lettuce leaf. Place on serving plate; sprinkle with nuts.
Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
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