A chunky chicken salad combined with tangy pickles, savory mushrooms, and creamy sour cream, all served in baked wonton cups.
Chunky Chicken Salad in Wonton Cups
Get ready for our delicious chunky chicken salad served in crispy wonton cups. This salad recipe is a delightful combo of shredded, cooked chicken breast and a crunchy mix of marinated mushrooms and baby dill pickles. Tied together with a dollop of sour cream, this salad is not just hearty but also brimming with layers of flavor.
These chicken salad wonton cups are not just delicious but also fun to eat! They make for an impressive appetizer or a light meal, and their compact size makes them perfect for any occasion.
Preparation Steps for Chunky Chicken Salad
- Preheat the oven to 350˚F. Grease a 12-cup muffin tin with baking spray, pop in your wonton wrappers, and bake them until for 5 to 7 minutes, or until golden brown.
- While they’re baking, get going on your chunky chicken salad. Mix the shredded chicken, marinated mushrooms, and baby dill pickles in a bowl. Add some sour cream and give it a good stir.
- When the wonton cups are done, heap them full of the chicken salad. And there you go – a tasty snack ready in no time!
Tips and Variations
- Cooked Chicken: If you don’t have time to cook and shred chicken, feel free to use a store-bought rotisserie chicken. It’s a great time-saver and adds a lovely flavor to the salad.
- Wonton Wrappers: Keep an eye on them while they’re in the oven. They can go from perfect to burnt quite quickly. Also, ensure to press them well into the muffin tin so they take the shape of a cup properly.
- Make Ahead: You can prepare the chicken salad mixture a day in advance and store it in the fridge. Just fill up your wonton cups before serving to keep them crispy.
- Variations: Feel free to experiment with different ingredients in your chicken salad. Things like celery, red onion, or even a little bit of cayenne pepper can add an extra layer of flavor.
Remember, recipes are just guidelines. Don’t be afraid to make it your own and have fun in the kitchen! 😉
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
- 8 ounces sour cream
- Preheat oven to 350˚F
- Grease a 12-cup cupcake/muffin pan with baking spray.
- Place wonton wrappers in the prepared cupcake pan, fitting it around the insert to make a "cup".
- Bake for 5 to 7 minutes, or until light golden brown.
- Meanwhile, prepare the chicken salad by combining all the ingredients in a bowl; mix well.
- Remove the wonton cups from the oven and let them cool.
- Fill the baked wonton cups with chicken salad, and serve.
- Chicken: If you are short on time, grab a rotisserie chicken from the store.
- Wonton Cups: Watch them in the oven – they can burn fast. Push them into the muffin tin to get the right shape.
- Prep Ahead: Make the chicken salad a day early and put it in the fridge. Add it to the wonton cups when you’re ready to serve.
- Mix It Up: Try new things in your salad, like celery, red onion, or a pinch of cayenne pepper.
- Serving: They’re great party starters or a quick lunch. Pair them with soup for a full meal.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.