CHICKEN SALAD WONTON CUPS
Chicken Salad Wonton Cups - the perfect dish to serve for brunch, lunch, or an appetizer!
Provided by Stephanie
Categories Appetizers
Time 25m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray
- 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.
- 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.
- 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.
Nutrition Facts : Calories 112 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/12th, Sodium 154 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
THAI CHICKEN SALAD WONTON CUPS
Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!
Provided by Nagi | RecipeTin Eats
Categories Appetiser Finger Food Party Food
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 160C/320F.
- Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
- Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
- Combine Chicken Salad ingredients in a bowl and toss to combine.
- To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.
Nutrition Facts : ServingSize 48 g, Calories 74 kcal, Carbohydrate 6.4 g, Protein 6.2 g, Fat 2.4 g, Cholesterol 14 mg, Sodium 185 mg, Fiber 0.6 g, Sugar 1.1 g
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 SALAD WITH CRISPY WONTONS
Here's a quick easy meal. My mom made it when I was growing up, but I added veggies and lightened the sweet-and-sour dressing. I also bake the crispy wontons instead of frying them. -Kylea Rorabaugh of Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 149 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 253mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
CHICKEN SALAD WONTON CUPS
Make and share this Chicken Salad Wonton Cups recipe from Food.com.
Provided by seahorse73
Categories Chicken
Time 25m
Yield 36 appetizers, 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 61.3, Fat 3.2, SaturatedFat 0.5, Cholesterol 6.5, Sodium 53.5, Carbohydrate 5.1, Fiber 0.4, Sugar 0.2, Protein 2.9
CORN MANGO CHICKEN SALAD IN WONTON CUPS
An Asian inspired chichen salad served in crisp wonton cups. Great finger food. Almost as much fun to make as they are to eat.Adapted from Carole Peck's The Buffet Book
Provided by NicksMom
Categories Whole Chicken
Time 2h15m
Yield 25 serving(s)
Number Of Ingredients 19
Steps:
- Combine all marinade ingredients. Marinate whole chicken for 12-24 hours.
- Preheat oven to 300°F Bake chicken in marinade for 75 minutes.
- Combine all salad ingredients.
- Preheat oven to 375°F.
- Brush mini muffin times for small amount of vegetable oil or spray with vegetable cooking spray. Place one wonton sheet in each opening, pushing down in center to form a cup. Bake about 5 minutes until cups ar golden.
- Fill wonton cups with salad.
Nutrition Facts : Calories 157.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 21.6, Sodium 892.6, Carbohydrate 25, Fiber 1.4, Sugar 11.1, Protein 10.1
WONTON TACO SALAD CUPS
These wonton cups have all the flavors of a taco salad in one bite! Customize your taco cups with your favorite salsas and toppings!
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 24 taco cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and spray a 24-cup mini muffin tin with nonstick cooking spray.
- Delicately press the wonton skins into the mini muffin tin, being sure to make the base of the wonton skin is flat (this will ensure that the taco cup will stand flat when you remove them from the pan). Spray the wontons lightly with nonstick cooking spray and transfer them to the oven to bake until they are golden brown and crisp, 7 to 10 minutes.
- In the meantime, heat a nonstick pan over medium-high heat. Add the olive oil and swirl to coat the pan. Add in the onion and sauté until translucent, about 4 minutes. Add in the garlic and stir to combine. Add in the turkey, breaking up with a wooden spoon. Next add in the chili powder, cumin, dried oregano, smoked paprika, and salt. Cook, stirring frequently, until the turkey is cooked through, about 5 to 7 minutes.
- To assemble, keep the taco cups in the mini muffin tin (this will help with any unstable taco cups). Add a little cheese to each of the taco cups, then top them with the ground turkey mixture. Next add your desired toppings such as shredded lettuce, diced avocado, salsa, sour cream, pickled jalapeños, and chopped cilantro.
- Transfer the taco cups to a platter and serve.
GRILLED WONTON CHICKEN SALAD
Great for summer! Crispy fried wonton strips and grilled chicken top lettuce, almonds, sesame seeds, and mandarin oranges; finished with a delicious green onion-based dressing.
Provided by Penny Allen
Categories Salad
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
- Preheat an outdoor grill for direct heat.
- For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
- Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
- In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
- In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.
Nutrition Facts : Calories 886.2 calories, Carbohydrate 50.7 g, Cholesterol 67.6 mg, Fat 63 g, Fiber 4.8 g, Protein 32.6 g, SaturatedFat 8.6 g, Sodium 1107.3 mg, Sugar 25.4 g
CRISPY WONTON CHICKEN SALAD
This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.
Provided by Eric Kim
Categories salads and dressings, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
- Prepare the salad: Add the chicken to the dressing and toss.
- To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
- Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.
CHICKEN SALAD WONTON STARS
This recipe packs a bite-size punch of creamy chicken salad wrapped in a crispy shell. "These yummy wonton cups make a great appetizer for a ladies' luncheon or a fun snack anytime," assures Starr Tharp of Parchment, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 46 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
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