Chicken Curry Cups

This is a great appetizer for baby showers, brunches or parties. I have also made this dish and put it on lettuce for a lunch too. I particularly love the little wonton cups you make, they are super easy and versitile. I have used them for shrimp cocktail, desserts like mousses and fruit cups.

Wonton Cups:
Use either the small or large prepackaged wonton wrappers (usually found in the produce section)
Brush both sides of each square with Olive Oil ( I sometimes just spray with Pam)
If using the small wrappers use a mini muffin tin if using the large wrappers may use a cupcake pan or large cupcake pan. Bake 400F for 7 minutes or until brown. Cool completely

Mix 2 parts of Sour cream to 1 part Mayo (I use light mayo) mix in seasoning salt and curry powder to taste (~1 tsp seasoning salt, 1-2 Tbsp curry powder) this part of the recipe is a judgement call as to how "wet" you want your salad and what flavor you want.
**If you don't like mayo you can use all sour cream. I have done this before also
Chicken Salad:
Foster Farms pre-grilled chicken breast strips cut into cubes or grill chicken breast with salt and pepper and cut into bite size cube pieces
diced celery
diced kalamata olives
diced red onion
chopped green spring onions
toss above with dressing and spoon into cups. Serve chilled.


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