Chicken Salad Wonton Cups

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Serves 36 pcs | Prep Time | Cook Time

Why I Love This Recipe

I created this recipe for the Crisco Country Cook Off that took place in Nashville, TN. in June 2007. My husband and I enjoyed a week of concerts and fun at the Country Music Festival.

Ingredients You'll Need

36 wonton wrappers
2 cups diced, cooked chicken
1/2 cup chopped pecans
1/2 cup chopped scallions
1/3 cup shredded carrot
1/3 cup finely diced celery
1/4 cup CRISCO® Vegetable Oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme
1/4 cup chopped parsley


Preheat oven to 350°F.

Spray one side of each wonton wrapper with Crisco No-Stick Cooking Spray. Press wonton wrappers, coated-side-down into miniature muffin cups.

Bake at 350° F. 10 to 12 minutes until golden brown. Remove from pans; cool.

In a medium bowl, combine chicken, pecans, scallions, carrot and celery. Stir in oil, vinegar and thyme.

Spoon chicken mixture into wonton cups.

Sprinkle with parsley.

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