If you’re craving a dish that bursts with flavor, texture, and a dash of elegance, then you will adore the Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe. This recipe perfectly balances the crunch of golden wonton cups with a creamy, tangy chicken salad featuring sweet cranberries and buttery pecans. It’s a delightful bite-sized treat that’s both festive and fresh, ideal for entertaining or a special lunch. Each crispy cup holds a scoop of satisfying chicken salad, making this dish as fun to eat as it is to share.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that brilliantly come together to create layers of taste and texture. Each component plays a crucial role in giving the Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe its signature crunch, creaminess, and vibrant flavor.
- Wonton wrappers: These form the crispy, golden cup base that holds the delicious chicken salad.
- Olive oil: A light brush on the wonton wrappers ensures a perfect crispiness as they bake.
- Cooked chicken, shredded: The hearty protein star of the salad, tender and easy to mix.
- Celery, finely chopped: Adds a refreshing crunch and a touch of green color.
- Dried cranberries, chopped: Bring bursts of sweet-tart flavor that brighten the dish.
- Pecans, chopped: Provide a buttery, nutty texture that complements the cranberries beautifully.
- Greek yogurt: Creates a creamy base for the dressing with a tangy richness.
- Dijon mustard: Adds a subtle kick and depth to the dressing.
- Honey: Balances the tangy mustard with gentle sweetness.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Fresh parsley: A green, fresh garnish that lifts the presentation and adds a bright, herbal note.
How to Make Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe
Step 1: Prepare the Wonton Cups
Start by preheating your oven to 375°F (190°C). This ensures your oven is nice and hot for crisping the wonton wrappers quickly and evenly.
Step 2: Form and Bake the Wonton Wrappers
Lightly brush each wonton wrapper with olive oil—this little step is key to achieving that perfect golden crunch. Gently press each wrapper into a muffin tin cup, shaping a little bowl. Pop them into the oven and bake for 8 to 10 minutes until they transform into crisp, flaky cups that will hold your chicken salad beautifully.
Step 3: Mix the Chicken Salad Filling
While the wonton cups bake, grab a large bowl and combine your shredded cooked chicken, finely chopped celery, chopped dried cranberries, and chopped pecans. This mixture is the heart of your filling, with each ingredient bringing texture, sweetness, and crunch.
Step 4: Whisk the Dressing
In a smaller bowl, whisk together Greek yogurt, Dijon mustard, honey, salt, and pepper until the dressing is smooth and flavorful. This creamy dressing ties all the chicken salad ingredients together with a tangy-sweet harmony.
Step 5: Combine Salad and Dressing
Pour your freshly whisked dressing over the chicken mixture and fold gently until every bite is wonderfully coated. The combination should look invitingly creamy with pops of red cranberries and green celery.
Step 6: Fill the Wonton Cups
Once the wonton cups have cooled enough to handle, fill each one generously with the chicken salad. This step is where your creation truly takes shape—little edible bowls brimming with deliciousness.
Step 7: Garnish and Finish
Top each wonton cup with a sprinkle of fresh parsley for a lovely herbal hint and a pop of color. These garnished cups are now ready to be enjoyed!
How to Serve Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe
Garnishes
Fresh parsley leaves not only brighten the dish visually but also add a mild, clean herbaceous flavor that complements the sweet and savory notes of the chicken salad. Consider adding a few whole pecans or extra dried cranberries on top for an elegant final touch.
Side Dishes
These wonton cups are incredibly versatile—pair them with a crisp green salad or a light soup for a satisfying brunch or light dinner. A refreshing cucumber salad or simple lemon vinaigrette dressed greens can balance the richness perfectly.
Creative Ways to Present
For party presentations, arrange the Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe on a large platter garnished with extra parsley and pecans. You can also serve them individually on small plates with a drizzle of balsamic glaze for a sophisticated bite at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftover chicken salad, store it separately in an airtight container in the refrigerator for up to 2 days. Keep the wonton cups stored at room temperature in a dry place to preserve their crispness—avoid refrigerating them to prevent sogginess.
Freezing
For freezing, the chicken salad can be stored frozen for up to one month. However, it’s best to freeze the salad and wonton cups separately. Wonton cups lose their crunch if frozen and thawed.
Reheating
To enjoy the wonton cups later, you can re-crisp them in a preheated oven at 350°F (175°C) for about 3 to 5 minutes. The chicken salad is best served cold or at room temperature, so no reheating is necessary for that part.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly as it’s already cooked, flavorful, and easy to shred, making your Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe even simpler to prepare.
Are there alternatives to wonton wrappers?
If you can’t find wonton wrappers, mini phyllo cups or puff pastry shells are great substitutes, though the texture and flavor will vary slightly.
Can I make this recipe vegetarian?
Yes, you can omit the chicken and add extra nuts, chickpeas, or a vegetarian protein substitute to still enjoy a delicious salad in crispy cups.
Is Greek yogurt the best option for the dressing?
Greek yogurt offers a nice tang and creaminess with less fat, but you can substitute it with mayonnaise or a mixture of sour cream and mayo if preferred.
How far ahead can I prepare this recipe?
The chicken salad can be made a day in advance and stored refrigerated, and the wonton cups can be baked several hours ahead and kept crisp at room temperature.
Final Thoughts
Giving the Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe a try will surely earn you some happy smiles around your table. This recipe is a perfect balance of crunchy, creamy, sweet, and savory—an irresistible bite that’s easy to prepare yet impressively delicious. Whether for a cozy get-together or a festive occasion, I hope this dish brings as much joy to your kitchen as it does to your taste buds. Happy cooking!
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Crispy Cranberry Pecan Chicken Salad Wonton Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Crispy Cranberry Pecan Chicken Salad Wonton Cups offer a delightful combination of tender shredded chicken, sweet dried cranberries, crunchy pecans, and a creamy Greek yogurt dressing, all nestled inside golden, crispy baked wonton wrappers. This appetizer is perfect for parties or as a flavorful snack, featuring a mix of textures and bright, fresh flavors.
Ingredients
Wonton Cups
- 12 wonton wrappers
- 2 tablespoons olive oil
Chicken Salad Filling
- 2 cups cooked chicken, shredded
- 1/2 cup celery, finely chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, chopped
Dressing
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat the oven. Preheat your oven to 375°F (190°C) to prepare for baking the wonton cups to a golden crisp.
- Prepare and bake wonton cups. Lightly brush each wonton wrapper with olive oil and gently press them into a muffin tin, shaping them into cups. Bake for 8-10 minutes or until they turn golden brown and crispy.
- Mix the chicken salad base. In a large bowl, combine shredded cooked chicken, finely chopped celery, chopped dried cranberries, and chopped pecans, mixing them thoroughly.
- Make the dressing. In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, salt, and pepper until the dressing is smooth and well blended.
- Combine chicken salad and dressing. Pour the dressing over the chicken mixture and stir well to ensure all ingredients are evenly coated.
- Assemble the wonton cups. Allow the baked wonton cups to cool slightly, then spoon the chicken salad mixture into each cup carefully.
- Garnish and serve. Finish by garnishing each filled wonton cup with fresh parsley, adding a bright and fresh touch before serving.
Notes
- You can substitute Greek yogurt with mayonnaise if preferred for a richer dressing.
- To make ahead, prepare the chicken salad and wonton cups separately; assemble just before serving to maintain crispiness.
- Ensure wonton wrappers are tightly sealed into the muffin tin to maintain shape during baking.
- For added flavor, lightly toast pecans before adding to the salad.
- This recipe works well as an appetizer or light lunch option.
