Chunky Chicken Salad Cups Recipe

Chunky Chicken Salad Cups | #chicken #salad #appetizers #recipes

I don’t know about you, but I love me some appetizers! In cute cups. Wonton cups. Filled with Chunky Chicken Salad.

Okay, so, I didn’t always put my famous chicken salad in wonton cups, but now I have and I love it even more. Yes, it’s famous. It doesn’t matter if it’s only famous in my corner of the world – to me it is famous. These cups might make it famouser. I know what you’re saying, I can hear you – That’s not a worrrrrrd! … Oh… well… now it is! :P

Soooo, what do you do with leftover chicken?

I throw it on top of a pizza, sometimes I add it to a taco shell, or I mix it in this salad together with marinated mushrooms, pickles, and sour cream. YEP! Don’t knock it ’til you try it! You will be eating up your fingers – it’s that good!

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. But, I bring dessert wherever I go – can’t have me a partaaaaay without somethin’ sweet, ya know.

And since the weather decided to go from 45 to 90 in less than 42.5 hours, I think you need to go to a BBQ and bring this salad with you.

Chunky Chicken Salad Cups | #chicken #salad #appetizers #recipes

Imma tell you one thing – you can put as much or as little as you want into that salad. I never measure. As I said, I just throw in the ingredients, mix in the sour cream, and fill up the wonton cups.

ENJOY!

Chunky Chicken Salad Cups
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Recipe type: Appetizer
Cuisine: American
Author:
Serves: 8 to 10
A refreshing chicken salad mixed with pickles, mushrooms and sour cream.
Ingredients
  • For the Wonton Cups
  • 12 Wonton Cups
  • baking spray
  • For the Chicken Salad
  • 2 cups shredded, cooked chicken breast, cooled
  • 1 cup chopped marinated mushrooms (canned mushrooms work just as well)
  • 1 cup chopped baby dill pickles
  • 1 tub (8 oz.) sour cream (I prefer to use Daisy Sour Cream for this recipe)
Instructions
  1. Preheat oven to 350.
  2. Lightly grease a 12-cup cupcake tin with baking spray.
  3. Place wonton wrappers in the bottom of the pan.
  4. Bake for 5 to 7 minutes, or until crisp and slightly brown.
  5. Prepare the chicken salad by combining all ingredients in a medium-size mixing bowl; mix well.
  6. Fill baked wonton cups with chicken salad.
  7. Serve.

 

Like this recipe? Check out others by Kate:

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Comments

  1. Anissa says

    I’d love to make these for my daughter’s birthday party, but would need to make the wonton cups the night before to save time. Has anyone done this? How did you store them?

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