Description
A delightful and crispy appetizer featuring savory chicken salad served in baked wonton cups, topped with fresh parsley.
Ingredients
Scale
- 12 wonton wrappers
- 2 tablespoons olive oil
- 2 cups cooked chicken, shredded
- 1/2 cup celery, finely chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, chopped
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly brush each wonton wrapper with olive oil and press them into a muffin tin to form cups. Bake for 8-10 minutes, or until golden and crispy.
- In a large bowl, combine the shredded chicken, chopped celery, dried cranberries, and chopped pecans.
- In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth.
- Pour the dressing over the chicken mixture and stir until everything is well coated.
- Once the wonton cups are cool, fill each cup with the chicken salad mixture.
- Garnish with fresh parsley before serving.
Notes
- Make sure the wonton cups are baked until crispy to hold the filling without getting soggy.
- This recipe is perfect for entertaining or as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg