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Chunky Chicken Salad Cups
A refreshing chicken salad mixed with pickles, mushrooms and sour cream.
Servings 8 to 10
Author Kate P
For the Wonton Cups
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12
Wonton Cups
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baking spray
For the Chicken Salad
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2
cups
shredded
cooked chicken breast, cooled
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1
cup
chopped marinated mushrooms
canned mushrooms work just as well
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1
cup
chopped baby dill pickles
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1
tub
8 oz. sour cream (I prefer to use Daisy Sour Cream for this recipe)
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Preheat oven to 350.
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Lightly grease a 12-cup cupcake tin with baking spray.
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Place wonton wrappers in the bottom of the pan.
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Bake for 5 to 7 minutes, or until crisp and slightly brown.
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Prepare the chicken salad by combining all ingredients in a medium-size mixing bowl; mix well.
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Fill baked wonton cups with chicken salad.
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Serve.