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Irresistibly Crispy Sweet Cranberry Pecan Chicken Salad Wonton Cups

These Crispy Sweet Cranberry Pecan Chicken Salad Wonton Cups are bite-sized appetizers packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Wonton Cups
  • 24 pieces Wonton wrappers Opt for gluten-free if needed
  • 2 tablespoons Olive oil Cooking spray is a quick alternative
For the Chicken Salad Filling
  • 2 cups Shredded chicken Use rotisserie chicken or plant-based with chickpeas
  • 1 cup Celery Diced bell peppers are a substitute
  • 1 cup Dried cranberries Raisins or chopped apples work well as alternatives
  • 1/2 cup Chopped pecans Swap in walnuts or sunflower seeds if desired
  • 1/2 cup Greek yogurt Low-fat yogurt or coconut yogurt for dairy-free
  • 1 tablespoon Dijon mustard Yellow mustard can be used or omitted
  • 1 tablespoon Honey Maple syrup can substitute for vegan
  • to taste Salt
  • to taste Pepper

Equipment

  • Muffin tin
  • Mixing Bowls
  • Oven

Method
 

Steps
  1. Preheat your oven to 375°F (190°C).
  2. Brush one side of each wonton wrapper lightly with olive oil and press them into a muffin tin to form cups.
  3. Bake the wonton cups for 8-10 minutes or until golden brown.
  4. Combine shredded chicken, chopped celery, dried cranberries, and chopped pecans in a bowl.
  5. Whisk together Greek yogurt, Dijon mustard, honey, salt, and pepper in a separate bowl.
  6. Stir the dressing into the chicken mixture until well coated.
  7. Fill each cooled wonton cup with the chicken salad mixture.
  8. Garnish with fresh parsley before serving.

Notes

These cups are best served fresh but can be stored in the fridge for up to 2 days. Avoid leaving them at room temperature for more than 2 hours.