Chicken Salad Wonton Cups

Chicken Salad Wonton Cups image


  • 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


  • STEP 1

    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.

  • STEP 2

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

  • STEP 3

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

Per Serving: Calories: 171, Carbohydrate: 12 grams, Fat: 5 grams, Saturated fat: 2 grams, Protein: 18 grams, Cholesterol: 59 milligrams, Sodium: 498 milligrams, Calcium: 33 milligrams.

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