A fun and easy appetizer, these Chicken Salad Wonton Cups are a great way to serve a crowd.
I love hosting get together, both big and small. Maybe in another life, I should become an event coordinator. It won’t be this one though, because there’s enough on my plate already. And speaking of what is on my plate, today it is a crisp and delicious chicken salad wonton appetizer cup. Yum!
These bite-sized wonders are so simple to make. They are a smart choice to serve at any function for any occasion. Besides the fact that they taste great, you don’t need any utensils for these wonton cups. Finger foods always get two thumbs up from me, especially when I am hosting.
Other bite-sized finger food appetizers to enjoy are:
Spicy Tuna Cucumber Bites
Stuffed Prosciutto Appetizer Cups
Stuffed Mini Sweet Peppers
Best Chicken for Chicken Salad?
You can use chicken breasts or chicken thighs for your chicken salad. Thighs will be a bit moister, but either is fine. Be sure that whichever you choose to use is free of skin and bones.
Best Chicken Cooking Method?
There are several ways to make chicken for chicken salad. The best way is whichever way you prefer making it. Your choices are:
Another, and easier way is to use a store-bought rotisserie chicken. I’m all about keeping things quick and easy, so this makes a nice option when time and convenience are important.
With the leftover rotisserie chicken, you can even make Chicken and Broccoli Homemade Hot Pockets. Chicken Ranch Wraps, and Air Fryer Buffalo Chicken Pizza.
How to Shred Chicken
To shred the cooked chicken, place it on a cutting board. With two forks, use one to push while the other pulls. Shred it as small as you’d like. You may even prefer to chop it instead of shredding it. It is all about preference, so my only advice would be to make all the pieces as uniformly the same size as possible.
Chicken Salad Wonton Cups
A quick appetizer to put together, these chicken salad cups also make a tasty healthy lunch, too.
24 wonton wrappers
2 cups chicken cooked, shredded
½ cup mayo
1 tsp mustard
2 tbsp dill pickle relish
1 celery rib, finely chopped
1 green onion, finely chopped
salt & pepper
How to Make Recipe
When you gather up your ingredients, make sure you grab wonton wrappers and not egg roll wraps, as those would be too large for these appetizer cups.
Preheat the oven to 350°F. I like to lightly spray the inside of the muffin cups with some cooking oil. Then, I place 2 wonton wrappers into each muffin cup by pushing down on them and alternating corners, as shown in the picture below.
Bake for about 7 minutes, or until the wrappers turn golden brown. Remove the muffin pan from the oven and set it aside to cool.
In a large mixing bowl, combine the shredded chicken with mayo, mustard, relish, celery, and green onion. Mix it all together well. Season with salt & pepper, to taste.
Once the wonton cups have cooled to the touch, add the chicken salad mixture to the cups. How easy was that?!
I like to garnish the filled cups with a sprinkling of additional chopped green onion. Place them on a serving tray and there you have a quick and easy appetizer that is ready to be devoured.
I do serve them right away because the bottom of the wonton, even though it has been baked, will eventually get soggy from housing the chicken salad.
Store any leftovers in an airtight container in the refrigerator for 3 days.
A delicious appetizer of chicken salad wonton cups is fun to eat, and that everyone will enjoy. Serve them up for a healthy snack or to please a crowd at your next gathering.
Did you enjoy this chicken salad cup? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Chicken Salad Wonton Cups
- 24 wonton wrappers
- 2 cups chicken cooked, shredded
- ½ cup mayo
- 1 tsp mustard
- 2 tbsp dill pickle relish
- 1 celery rib finely chopped
- 1 green onion finely chopped
- salt & pepper to taste
- Preheat oven to 350°F. Lightly spray cooking oil to the inside of muffin tin.
- Place 2 wonton wrappers into each muffin cup by pushing down on them and alternating corners. Bake for 7 minutes, or until golden brown. Remove from oven and set aside.
- In large mixing bowl, combine the shredded chicken with mayo, mustard, relish, celery, and green onion. Mix well. Season with salt & pepper, to taste.
- Once the wonton cups have cooled to the touch, add the chicken salad mixture to the cups. Garnish with additional chopped green onion, if desired and serve immediately.