Chicken Salad Wonton Cups

30 min
12 min
36 appetizers

INGREDIENTS:

• 36 wonton wrappers
• 2 cups diced, cooked chicken
• 1/2 cup chopped pecans
• 1/2 cup chopped green onions
• 1/3 cup shredded carrot
• 1/3 cup finely diced celery
• 1/4 cup Crisco® Pure Vegetable Oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh thyme
• 1/4 cup chopped parsley

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 350°F. Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.


2. 2.
   BAKE 10 to 12 minutes until golden brown. Remove from pans; cool.


3. 3.
   COMBINE chicken, pecans, green onions, carrot and celery. Stir in oil, vinegar and thyme.


4. 4.
   SPOON chicken mixture into wonton cups. Sprinkle with parsley.