Description
These Crispy Cranberry Pecan Chicken Salad Wonton Cups combine tender chicken, sweet dried cranberries, and crunchy pecans in a creamy Greek yogurt dressing — all nestled in golden, crispy wonton cups. A perfect bite-sized appetizer for parties, holidays, or light meals.
Ingredients
Scale
- 12 wonton wrappers
- 2 tbsp olive oil (for brushing)
- 2 cups cooked chicken (shredded)
- 1/2 cup celery (finely chopped)
- 1/2 cup dried cranberries (chopped)
- 1/2 cup pecans (chopped)
- 1/2 cup Greek yogurt (plain)
- 1 tbsp Dijon mustard
- 1 tbsp honey
- salt and pepper (to taste)
- fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly brush wonton wrappers with olive oil and press them into a muffin tin to form cups.
- Bake for 8–10 minutes or until golden and crisp. Remove from oven and let cool completely.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, salt, and pepper.
- In a large bowl, combine shredded chicken, celery, cranberries, and pecans. Add dressing and stir to coat evenly.
- Once cups are cool, fill each with chicken salad and garnish with parsley. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg
Keywords: Cranberry Pecan Chicken Salad