Spray one side of each wonton wrapper with no-stick cooking spray then press the coated side down into mini muffin tin. Place muffin tin in oven and bake wontons for 10-12 minutes, until golden brown. Once cooled, remove from molds.
Combine together chicken, green onions, celery, carrot, and pecans in a mixing bowl. Stir in vinegar, oil, and thyme. Stir until well combined.
Spoon chicken mixture into wonton cups, sprinkle parsley over top and enjoy!
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Wonton Chicken Salad Cup
Serves 36
Ingredients:
36 wonton wrappers
2 cups diced, cooked chicken
1/2 cup chopped green onions
1/3 cup finely diced celery
1/3 cup shredded carrot
1/2 cup chopped pecans
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/2 tablespoon chopped fresh thyme
1/4 cup chopped parsley
Directions:
Preheat oven to 350° F.
Spray one side of each wonton wrapper with no-stick cooking spray then press the coated side down into mini muffin tin. Place muffin tin in oven and bake wontons for 10-12 minutes, until golden brown. Once cooled, remove from molds.
Combine together chicken, green onions, celery, carrot, and pecans in a mixing bowl. Stir in vinegar, oil, and thyme. Stir until well combined.
Spoon chicken mixture into wonton cups, sprinkle parsley over top and enjoy!
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