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Chicken Salad in Wonton
Cups
by Debra Rohrer, LDN Food Editor
I (12 oz.) package wonton wrappers
3 pounds boneless, skinless chicken breast, cooked
salt, pepper or other seasonings
1 cup celery, chopped
½ small onion, chopped fine
1 cup mayonnaise
1 cup salad dressing
1 tablespoon sugar
1/3 cup sweet pickle relish
finely shredded cheddar cheese for garnish
Preheat oven to 350 degrees. Coat muffin pans with cooking spray
and press one wonton wrapper square into each cup. Lightly coat
squares with cooking spray again. Bake 7 minutes or until
lightly brown. (watch carefully) Cool in pan. Remove and set
aside.
Cook seasoned chicken breast until thoroughly done (can be baked
or boiled). Chop chicken into chunks and chill. In bowl combine
chilled chicken chunks with celery, onion, mayonnaise, salad
dressing, sugar and pickle relish. Fill wonton cups with chicken
salad and garnish each with sprinkle of cheddar cheese.
NOTE: there was enough chicken salad to fill 60 cups and some
left over you could serve with crackers or bread.
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