An appetizer for entertaining!

This chicken salad appetizer came about because I needed to a filling appetizer for an event. It needed to be something easy and be made ahead of time.  This appetizer is perfect for that. The wonton cups can be made a few days in advance. The chicken salad can be made one or two days in advance. To make this dish completely gluten free, serve on cucumber slices or in lettuce cups. If you make this dish, I promise you guests will be craving more!

A brunoise cut measures 1/8x1/8x1/8 of an inch. It is a cube that is smaller than a small dice. For this recipe is it necessary to cut this small in order to fit in the wonton cups. If you are serving this dish another way fell free to cut everything bigger.

Asian Chicken Salad In Wonton Cups

Serves: 60 cups      Cook Time:  0 min   Prep Time: 10 min

• 1 package wonton wrappers
• 1/2 cup canola oil
• 1/4 cup rice vinegar
• 1 lime juiced
• 2 Tablespoons Sesame Oil
• 2 tablespoons honey
• 2 tablespoons Tamari 
• 2 teaspoons minced ginger
• pinch red pepper flakes
• 1 1/2 pounds rotisserie chicken, small diced
• 1 red pepper, brunoise
• 5 snow peas, brunoise
• 1/4 cup cilantro, chopped
• 2 scallions, sliced on bias
• 1 carrots, brunoise
• 1/4 head cabbage, chiffonaded and chopped

To make wonton cups, cut 1 1/2" circles with cookie cutter. Spray a mini muffin tin with nonstick spray. Place circles in cups. Cook at 350 for 8-10 minutes or until golden brown. 

To make chicken salad, combine first 8 ingredients together. Set aside for dressing. Combine remaining ingredients except cabbage. Add enough dressing to chicken salad to taste. Combine cabbage lightly with enough dressing to coat. To assemble, place enough cabbage to coat the bottom of the wonton cup. Add about 1 teaspoon chicken salad on top. Garnish with sliced scallions or cilantro leaf. Enjoy at your next holiday party. Alternatively bake wonton chips for dipping into salad or serve as a sandwich.

Finished Appetizers!