Chicken Salad Wonton Cups

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 vegetable oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme
1/4 cup chopped parsley

Heat oven to 350 degrees. Spray one side of each wonton wrapper with non-stick cooking spray. Press wonton wrappers, coated side down into miniature muffin cups.
Bake 10 to 12 minutes until golden brown. Remove from pans; cool.
Combine chicken, pecans, green onions, carrot and celery. Stir in oil, vinegar and thyme.
Spoon chicken mixture into wonton cups. Sprinkle with parsley.

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