Chicken Salad Wonton Cups
Submitted by Ronna F. of Rockville, Maryland 2007 Crisco® Country Favorites Cook-Off Finalist
Prep Time 30 min
Cook Time 12 Min
Servings 36
Difficulty Moderate
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 tbsps. red wine vinegar
- 1 tbsp. chopped fresh thyme
- 1/4 cup chopped parsley
Directions
- Step 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.
- Step 2
BAKE 10 to 12 minutes until golden brown. Remove from pans; cool.
- Step 3
COMBINE chicken, pecans, green onions, carrot and celery. Stir in oil, vinegar and thyme.
- Step 4
SPOON chicken mixture into wonton cups. Sprinkle with parsley.
Serving size
(1 appetizer)
- Calories 60
- Calories from Fat25g
- Total Fat 2g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg
- Sodium 55mg
- Potassium 0mg
- Total Carbohydrates 5g
- Dietary Fiber 0g
- Sugars 0g
- Protein 3g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet