Curried chicken salad in crisp wonton cups
Aromatic chicken salad, studded with sweet grapes and crunchy almonds makes for an appetizer that has a huge wow factor but is surprisingly easy to make.
170 cal Serves 8
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Step 1Preheat oven to 375 °F (190 °C). Coat two mini-muffin tins with cooking spray.
Step 2Brush both sides of wonton wrappers with canola oil and place each wrapper in section of mini-muffin tin. Gently press each wrapper into tin and arrange so it forms cup shape. Wrappers will stick up out of cups. Bake until browned and crisp, 8 to10 minutes. Allow cups to cool, then remove from tins. Cups can be prepared up to two days ahead and stored at room temperature in airtight container.
Step 3In medium saucepan, bring broth and water to boil. Add chicken to broth and simmer on low, covered, for 8 minutes. Turn heat off and let chicken stand in cooking liquid, covered, until cooked through, 10-15 minutes. Remove from broth and chill completely. Then cut into 1/4-inch (0.6-cm) dice.
Step 4In dry skillet, toast almonds over medium-high heat, stirring frequently until golden and fragrant, 3-4 minutes. Set aside to cool.
Step 5In medium bowl, whisk together yogurt, mayonnaise and curry powder until combined. Stir in chicken to coat. Add almonds, grapes and chopped cilantro and toss to combine. Chicken salad can be made up to one day ahead and stored in airtight container in refrigerator.
Step 6Fill each cup with heaping tablespoon of chicken salad, then garnish each with whole cilantro leaf. Serve immediately after filling.
Alternatively, you can start with 1 1/2 cups (375 mL) diced, cooked chicken instead of the chicken breast, broth and water and omit step 3.
*To reduce fat content, omit almonds and step 4.
Per serving (2 filled wonton cups)
- 16 g
- 150 mg
- 143 mg
- Total fat
- 8 g
- Saturated fat
- 1 g
- 40 mg
- 10 g
- 0 g
- 0 g
- Added sugars
- 0 g
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