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Recipes

Chicken Salad Wonton Cups

servings: 12
Chicken Salad Wonton Cups

prep time

20

total time

30

ingredients

13

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Chicken Salad Wonton Cups

servings: 12
INGREDIENTS:
ingredients

 

  •  24 small square wonton wrappers 
  •  2/3 cup Hood® Sour Cream 
  •  4 tsp. soy sauce 
  •  1 Tbsp. rice wine vinegar 
  •  1 Tbsp. minced fresh gingerroot 
  •  1 Tbsp. honey 
  •  2 tsp. Asian-style hot sauce 
  •  2 tsp. sesame oil 
  •  2 cups cooked shredded rotisserie chicken 
  •  1 cup thinly sliced cabbage 
  •  1 cup shredded carrot 
  •  1/3 cup finely sliced green onions, divided 
  •  1 Tbsp. black sesame seeds  

 

DIRECTIONS:
directions

Preheat oven to 400°F. Place 1 wonton wrapper in each cup of 24-cup mini muffin tin, pressing gently to shape into cup. Bake for 6 to 7 minutes or until golden brown; let cool completely.

In large bowl, stir together sour cream, soy sauce, vinegar, ginger, honey, hot sauce and sesame oil until blended; toss with chicken, cabbage, carrot and 1/4 cup green onions until well coated. (Make-ahead: Can be covered and refrigerated for up to 2 hours.)   

Just before serving, fill cups with chicken salad. Garnish with sesame seeds and remaining green onions.

TIP: For a quick and easy shortcut, substitute pre-shredded coleslaw mix for cabbage and carrot. 

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