Get ready to discover your new go-to appetizer! These Chicken Salad Wonton Cups are the perfect combination of creamy, savory chicken salad and crispy, golden wonton shells. They are incredibly easy to make, packed with flavor, and guaranteed to be a crowd-pleaser at any party, potluck, or gathering. Whether you need a quick lunch idea or an elegant yet simple starter, this recipe is a must-try.
This recipe transforms classic chicken salad into a delightful finger food. We bake wonton wrappers in a muffin tin until they’re perfectly crisp, creating an edible, bite-sized bowl. Then, we fill them with a delicious and simple chicken salad. The contrast of textures and the savory flavor make these mini appetizers absolutely irresistible.
Why You’ll Love This Chicken Salad Wonton Cups Recipe
- Perfectly Portioned: These individual cups are ideal for parties and make serving a breeze.
- Wonderfully Crispy: Baking the wonton wrappers creates a satisfyingly crunchy shell that holds the creamy filling perfectly.
- Incredibly Versatile: You can customize the chicken salad filling with your favorite ingredients to make it your own.
- Make-Ahead Friendly: Prepare the components in advance to save time on the day of your event. Just like a great make-ahead casserole (coming soon), proper prep makes party day easy!
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a delicious and impressive appetizer. Here’s what you’ll need:
For the Wonton Cups:
- Wonton Wrappers: You’ll need 24 square wonton wrappers. You can find these in the refrigerated section of most grocery stores.
- Cooking Spray or Melted Butter: To help the wontons get golden brown and crispy.
For the Chicken Salad:
- Cooked Chicken: About 2 cups of shredded or finely diced cooked chicken. A rotisserie chicken works perfectly for this to save time.
- Mayonnaise: Use a good quality mayonnaise for the best creamy texture.
- Celery: Finely chopped for a nice crunch.
- Red Onion: Finely minced for a sharp, savory flavor.
- Lemon Juice: Freshly squeezed is best to brighten up the flavors.
- Dijon Mustard: Adds a subtle tang and depth.
- Fresh Dill: Chopped fresh dill adds a wonderful freshness. You can substitute with dried dill if needed.
- Salt and Black Pepper: To taste.
Essential Kitchen Equipment
You don’t need any fancy tools for this recipe, just a few kitchen basics:
- Mini Muffin Tin: A 24-cup mini muffin tin is essential for shaping the wonton cups.
- Mixing Bowls: For preparing the chicken salad filling.
- Cutting Board and Knife: For chopping the vegetables and chicken.
How to Make Chicken Salad Wonton Cups
Making these appetizers is a simple, two-part process: baking the cups and mixing the filling. Follow these steps for perfect results every time.
Step 1: Prepare the Wonton Cups
First, preheat your oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with cooking spray or brush it with melted butter. Gently press one wonton wrapper into each muffin cup, pleating the sides as needed to form a cup shape. Lightly spray the inside of the wonton wrappers. Bake for 8-10 minutes, or until the edges are golden brown and crispy. Keep a close eye on them as they can brown quickly! Once baked, let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Chicken Salad Filling
While the wonton cups are cooling, prepare the filling. In a medium-sized mixing bowl, combine the shredded chicken, mayonnaise, finely chopped celery, minced red onion, fresh lemon juice, Dijon mustard, and chopped fresh dill. Mix everything together until it’s well combined. Season with salt and black pepper to your liking. For a delicious twist, consider adding a little heat like in this hot honey feta chicken recipe.
Step 3: Assemble and Serve
Once the wonton cups are completely cool (this is important to prevent them from getting soggy), spoon the chicken salad mixture into each cup. Garnish with a little extra fresh dill or a sprinkle of paprika if desired. Serve immediately for the best texture and enjoy!
Expert Tips for Success
- Don’t Overfill: Be careful not to overfill the cups, as this can make them difficult to eat and potentially soggy. A small scoop is all you need.
- Cool Completely: Ensure the wonton cups are fully cooled before adding the chicken salad. A warm shell will soften quickly.
- Use Rotisserie Chicken: For a major time-saver, use a pre-cooked rotisserie chicken. It’s flavorful and easy to shred.
- Toast Nuts for Extra Flavor: If you add nuts like pecans or almonds, toast them lightly in a dry skillet before adding them to the salad for a deeper, nuttier flavor. This trick also works great in dishes like our pecan tassies recipe.
Flavor Variations and Customizations
One of the best things about this Chicken Salad Wonton Cups recipe is how easy it is to customize. Here are a few ideas to get you started:
- Fruity and Nutty: Add in some halved red grapes and toasted chopped pecans or walnuts for a classic combination of sweet and savory.
- Spicy Kick: Mix in a little sriracha, a pinch of cayenne pepper, or some finely diced jalapeño for a spicy version.
- Herbaceous Twist: Try different fresh herbs like parsley, chives, or tarragon in place of or in addition to the dill.
- Cranberry Feta: For a festive touch, mix in some dried cranberries and crumbled feta cheese, inspired by our popular cranberry feta pasta salad.
What to Serve with Wonton Cups
These wonton cups are a fantastic standalone appetizer, but they also pair well with other party foods. Serve them alongside a fresh fruit platter, a vegetable crudité with dip, or other light finger foods like bacon cheeseburger pinwheels. They are a perfect start to any dinner party or holiday meal.
Storage and Make-Ahead Instructions
Planning is key for any event. Here’s how you can prepare these Chicken Salad Wonton Cups ahead of time:
- Wonton Cups: The baked, unfilled wonton cups can be stored in an airtight container at room temperature for up to 2 days.
- Chicken Salad: The chicken salad filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Assembly: For the best results, assemble the cups just before serving to ensure the wontons stay as crispy as possible.
Yes! You can bake the wonton cups up to two days in advance and store them in an airtight container at room temperature. The chicken salad filling can be made one day ahead and refrigerated. Assemble just before serving for the best results.
While a mini muffin tin in a conventional oven provides the best shape, you can make crispy wonton strips in an air fryer. For cups, the oven method is recommended to get the classic cup shape.
The key to preventing soggy wonton cups is to let them cool completely after baking before you add the filling. Assembling them right before you plan to serve also ensures they stay perfectly crispy.
You can customize the chicken salad filling in many ways! Try adding halved grapes and toasted pecans, a bit of sriracha for a spicy kick, or dried cranberries and feta cheese for a festive twist.
Any cooked chicken works well. For a quick and easy option, a store-bought rotisserie chicken is perfect. You can also use leftover baked or poached chicken breasts.
Yes! You can bake the wonton cups up to two days in advance and store them in an airtight container at room temperature. The chicken salad filling can be made one day ahead and refrigerated. Assemble just before serving for the best results.
While a mini muffin tin in a conventional oven provides the best shape, you can make crispy wonton strips in an air fryer. For cups, the oven method is recommended to get the classic cup shape.
The key to preventing soggy wonton cups is to let them cool completely after baking before you add the filling. Assembling them right before you plan to serve also ensures they stay perfectly crispy.
You can customize the chicken salad filling in many ways! Try adding halved grapes and toasted pecans, a bit of sriracha for a spicy kick, or dried cranberries and feta cheese for a festive twist.
Any cooked chicken works well. For a quick and easy option, a store-bought rotisserie chicken is perfect. You can also use leftover baked or poached chicken breasts.
Share Your Creations!
We hope you love making and eating these delightful Chicken Salad Wonton Cups! They are truly one of the easiest and most impressive appetizers you can make. If you try this recipe, we’d love to see it! Snap a photo and share it on Pinterest. Don’t forget to leave a comment below with your feedback or any creative variations you tried!
Chicken Salad Wonton Cups: The Perfect Bite-Sized Appetizer
These Chicken Salad Wonton Cups are the perfect party appetizer! Crispy baked wonton shells are filled with a creamy, savory chicken salad for an easy, elegant, and irresistible bite-sized treat that everyone will love.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with cooking spray. Press one wonton wrapper into each muffin cup. Lightly spray the inside of the wontons.
- Bake for 8-10 minutes, or until the edges are golden brown and crispy. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- In a medium bowl, combine the shredded chicken, mayonnaise, celery, red onion, lemon juice, Dijon mustard, and fresh dill. Mix until well combined.
- Season the chicken salad with salt and black pepper to taste.
- Once the wonton cups are completely cool, spoon the chicken salad mixture into each cup. Garnish with extra dill if desired and serve immediately.
Notes
Ensure wonton cups are completely cool before filling to maintain maximum crispiness.
The unfilled cups can be made up to 2 days in advance and stored in an airtight container at room temperature.
The chicken salad filling can be made up to 24 hours in advance and kept refrigerated.
Chicken Salad Wonton Cups: The Perfect Bite-Sized Appetizer
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with cooking spray. Press one wonton wrapper into each muffin cup. Lightly spray the inside of the wontons.
- Bake for 8-10 minutes, or until the edges are golden brown and crispy. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- In a medium bowl, combine the shredded chicken, mayonnaise, celery, red onion, lemon juice, Dijon mustard, and fresh dill. Mix until well combined.
- Season the chicken salad with salt and black pepper to taste.
- Once the wonton cups are completely cool, spoon the chicken salad mixture into each cup. Garnish with extra dill if desired and serve immediately.
Notes
The unfilled cups can be made up to 2 days in advance and stored in an airtight container at room temperature.
The chicken salad filling can be made up to 24 hours in advance and kept refrigerated.
