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.