Welcome, Sunday! My favorite day of the week! Until 5:00 pm rolls around and I remember that Monday is only a few hours away… then, Sunday, I don’t like you as much. Thorry. But, tomorrow most of us are off, so I will like you for an added few hours!
Hey, Friends! What’s going on?! How’s your weekend going?
My weekend would be WAY better if this weather would just behave. Barely 60 degrees and it’s almost June. Unheard of! And it better not rain on Memorial Day! I seriously don’t feel like moving my grill inside. No, I don’t have a plan B. If it rains, the grill is coming with me. Inside.
The only thing I have already prepared are these Chunky Chicken Salad Cups. They are sittin’ pretty in the fridge ready to be devoured. I’m surprised my husband hasn’t attacked them, yet. He always does. I guess this time he really listened. YAY for hubby!
You know how I love appetizers, right? You didn’t know?! Oh gurrrl, I looove me some apps. I could live on ’em! I’m especially fond of those appetizers that can be made with leftovers. Few years back I made this particular Chicken Salad with some leftover chicken breasts. For some odd reason, chicken, pickles, mushrooms, and sour cream sounded SO good to me, and no, I wasn’t pregnant. But, I am so glad I did go with the idea because this salad is heavenly! It’s creamy, it’s crunchy, and incredibly tasty.
In fact, when I go to a BBQ, this is the salad that I am asked to bring 90% of the time. The other 10% is reserved for dessert.
If you have some time, make it for your BBQ party! I’m pretty sure you’ll love it! I am also sharing this recipe with the uber-talented Kim from A Night Owl Blog.
BUT, before you do that, you need to enter this awesome Giveaway for a $100.00 Gift Card to YOUR CHOICE of World Market, Target, Homegoods or Anthropologie! GOOD LUCK!
Chunky Chicken Salad Cups
- 12 Wonton Cups
- 2 cups shredded , cooked chicken breast, cooled
- 1 cup chopped marinated mushrooms (you can also use canned mushrooms or fresh, sauteed mushrooms)
- 1 cup chopped baby dill pickles
- 1 tub (8 oz.) sour cream
- Preheat oven to 350.
- Grease a 12-cup cupcake pan with baking spray.
- Place wonton wrappers in prepared cupcake pan.
- Bake for 5 to 7 minutes, or until slightly browned.
- Prepare the chicken salad by combining all ingredients in a medium-size bowl; mix well.
- Fill baked wonton cups with chicken salad.