Crispy Cranberry Pecan Chicken Salad Wonton Cups
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.
Equipment
- Muffin tin
- Mixing Bowls
- Whisk
- Spatula
- Oven
- Measuring cups and spoons
Ingredients
Wonton Cups
- 12 wonton wrappers
- 2 tbsp olive oil for brushing
Chicken Salad Filling
- 2 cups cooked chicken shredded
- ½ cup celery finely chopped
- ½ cup dried cranberries chopped
- ½ cup pecans chopped
- ½ 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
Prepare the chicken salad a day ahead and store in the fridge, then fill the wonton cups just before serving to keep them crispy. For a vegan version, substitute chicken with chickpeas and Greek yogurt with a dairy-free alternative. Toast the pecans for added flavor.