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Chunky Chicken Salad Cups
A hearty chicken salad combined with tangy pickles, savory mushrooms, and creamy sour cream, served in baked wonton cups.
Prep Time
15
minutes
mins
Cook Time
7
minutes
mins
Total Time
25
minutes
mins
Servings:
12
Author:
Katerina | Diethood
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Serving:
1
wonton cup
|
Calories:
101
kcal
|
Carbohydrates:
6
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
163
mg
|
Potassium:
122
mg
|
Fiber:
0.3
g
|
Sugar:
1
g
|
Vitamin A:
150
IU
|
Vitamin C:
1
mg
|
Calcium:
32
mg
|
Iron:
1
mg