Chicken Salad Wonton Cups Recipes

THAI CHICKEN SALAD WONTON CUPS

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.

CHICKEN SALAD WONTON CUPS

Steps:

• Preheat the oven to 350°F. Place 1 wonton wrapper into each muffin tin well and press down carefully. Spray lightly with cooking spray. When oven is ready, bake for 8-10 minutes, until wontons are crisp. Let cool.
• Meanwhile, make the chicken salad. Mix together chicken, grapes, celery, green onion, almonds, mayonnaise, parsley, salt, celery seed, and black pepper. Chill until ready to use.
• Once the wontons are cool, fill each with a scoop of chicken salad and serve.

CHICKEN SALAD WONTON CUPS

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.

ASIAN CHICKEN SALAD IN CRISPY WONTON CUPS

Steps:

• Preheat oven to 400°F. Shred chicken.
• In a small bowl, combine mayo, soy or fish sauce, juice from the 3 limes, and sriracha. Grate garlic with a microplane and add to the mixture. Pour dressing over chicken.
• Thinly slice carrots, cucumber, and shallots and add to the chicken. Mix well.
• Thoroughly coat the cups of a mini muffin tin with cooking spray. Press one wonton wrapper into each muffin cup, and liberally spray the tops and sides of the wonton wrappers with additional cooking spray. Bake at 400°F for 5-7 minutes or until wontons are crispy.
• Add a spoonful of chicken salad to each individual wonton and serve immediately. Enjoy!

TARRAGON CHICKEN SALAD WONTON CUPS

Steps:

• Preheat oven to 375 degrees and spray a muffin tin with cooking spray.
• Press the wonton wrappers into the muffin tin forming little cups.
• Bake for 4-6 minutes or until the wrappers are golden brown, cool on a wire rack.
• While the wonton cups are cooling, dice 2 cooked and cooled chicken breasts.
• In a large bowl combine the chicken, celery, green onion, and grapes.
• In a small bowl whisk together the mayonnaise, Greek yogurt, lemon juice, dijon mustard, tarragon, salt, and pepper.
• Pour the dressing over the chicken salad and fold together until everything is coated in the dressing.
• Spoon 1-2 spoonfuls of the chicken salad into the wonton cups.
• Serve immediately or refrigerate for up to an hour.

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.

ASIAN CHICKEN SALAD WONTON CUPS

Steps:

• Prepare Wonton Cups
• Preheat the oven to 350ºF. Position an oven rack to the center position.
• Take one of the wonton wrappers and brush a thin layer of olive oil on one side. Flip it over and brush oil on the other side. Lay another wonton wrapper on top of the first wrapper. Brush olive oil over the second wonton wrapper. The other side of the wrapper will be greased when it comes in contact with the first wrapper.
• Continue stacking and brushing the wonton wrappers with oil until you get a stack of 5 wrappers.
• Cut the stack of wrappers diagonally so that you get 2 stacks of triangles. Repeat this process until you get 24 triangles.
• Then, take a triangular piece of wonton wrapper with the longest side (hypotenuse) facing up. Make a small pinch in the middle and gather the two top corners together to form a cup (see photos or video above for reference). Make sure there is no gap when you are shaping the wonton cups.
• Press the bottom of the wonton cup into a hole of a mini muffin pan to flatten it.
• Continue shaping the wontons until you have filled all the holes with the wonton cups.
• Place the muffin pans onto the baking sheet. This way, the muffin pans won't drop into the oven rack or get stuck.
• Bake the wonton cups for 10 to 12 minutes, until the edges are golden brown.
• Let the wonton cups cool for a few minutes before transferring them to a cooling rack. You may notice that the wonton cups look powdery. That's just excess starch from the wonton wrappers.
• Continue baking 2 more batches of wonton cups until you get 72 total.
• Prepare Chicken Salad
• Dice the chicken into 1/4-inch cubes. Transfer the chicken cubes to a mixing bowl.
• Add the shredded red cabbage, green cabbage, carrots, scallions, and sesame seeds. Toss everything together.
• In a small bowl, mix the soy sauce, honey, olive oil, vinegar, ginger, garlic powder, and sesame oil. Stir until the honey completely dissolves.
• Drizzle the dressing over the chicken and vegetables. Toss everything together.
• Spoon the chicken salad into the baked wonton cups. Serve.

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!

GRILLED WONTON CHICKEN SALAD

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.

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 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.

SESAME CHICKEN WONTON CUPS

Steps:

• Place chicken breast in a medium skillet and cover with cold tap water. Place over high heat and bring to a simmer. Reduce heat to maintain a gentle simmer and cook until the chicken is no longer pink in the center and cooked through, 8 to 12 minutes, depending on thickness of the meat. Remove the chicken and let cool. Cut chicken into small cubes.
• Meanwhile, Preheat oven to 350°F. Coat two 12-cup mini-muffin tins with cooking spray. Cut corners off wonton wrappers to make an octagonal shape. Gently press wrapper down into each cup. Lightly spritz wrappers with cooking spray. Transfer the pans to the oven and bake until the wrappers are starting to turn golden brown and are crispy and bubbling, 10 to 14 minutes. Let cool completely.
• Whisk tahini, soy or tamari, maple syrup and mayonnaise in a medium bowl until smooth. Stir in the chicken and refrigerate until cold, 40 minutes to 1 hour.
• Stir snow peas, carrot, scallions and herbs into chicken mixture. Divide chicken salad among wonton cups, about 2 scant tablespoons each. Garnish with sesame seeds, if using. Serve immediately.

CHICKEN CHILI WONTON BITES

Steps:

• Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned., In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with cheese., Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving.