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Chunky Chicken Salad Cups

A refreshing chicken salad mixed with pickles, mushrooms and sour cream.
Course Appetizer
Cuisine American
Servings 8 to 10
Author Kate P


For the Wonton Cups

  • 12 Wonton Cups
  • baking spray

For the Chicken Salad

  • 2 cups shredded cooked chicken breast, cooled
  • 1 cup chopped marinated mushrooms canned mushrooms work just as well
  • 1 cup chopped baby dill pickles
  • 1 tub 8 oz. sour cream (I prefer to use Daisy Sour Cream for this recipe)


  1. Preheat oven to 350.
  2. Lightly grease a 12-cup cupcake tin with baking spray.
  3. Place wonton wrappers in the bottom of the pan.
  4. Bake for 5 to 7 minutes, or until crisp and slightly brown.
  5. Prepare the chicken salad by combining all ingredients in a medium-size mixing bowl; mix well.
  6. Fill baked wonton cups with chicken salad.
  7. Serve.