Chicken Salad Wonton Cups
  • Servings: 36 pcs
  • 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
  1. Preheat oven to 350°F.
  2. Spray one side of each wonton wrapper with Crisco No-Stick Cooking Spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
  3. Bake at 350° F. 10 to 12 minutes until golden brown. Remove from pans; cool.
  4. In a medium bowl, combine chicken, pecans, scallions, carrot and celery. Stir in oil, vinegar and thyme.
  5. Spoon chicken mixture into wonton cups.
  6. Sprinkle with parsley.
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.