Curried Chicken Salad Cups
Wonton wrappers are for more than just eggrolls and wontons. They can be filled with virtually anything tasty, BBQ pulled pork, Curried Lamb Stew, but for this appetizer, I decided to fill the wonton cups with some Curried Chicken Salad.
- 24 wonton wrappers
- cooking spray
- 2 lbs chicken breast
- 1/2 cup white wine
- 1/2 cup mayonnaise
- 1/4 cup dijon mustard
- 2 shallots, finely diced
- 1/4 red onion, finely diced
- 1 tsp cayenne pepper
- 1/2 tsp curry powder
- 2 tsp celery seed
- 2 Tbsp chopped fresh dill and parsley
- sea salt and freshly ground pepper, to taste
- 1/4 cup chopped gherkins
- small pinch of sugar
- 1 tsp white wine venegar
Preheat oven to 425 degrees F
Spray a muffin pan with cooking spray liberally, and gently place a wonton wrapper into the cup of each muffin tin. Spray each wonton wrapper with cooking spray gently. Bake until golden brown, about 15 minutes.
Meanwhile, in a sauce pan, place the chicken with 1/2 cup of wine and enough water to cover the chicken, and bring to a boil. Simmer for about 5 minutes, and then set aside for an additional 15 minutes to let the chicken absorb the hot water and wine. It will result in moist, delectable chicken breast.
When the chicken breast has cooled, chop into small bite-sized chunks.
In a bowl, combine the mayonaise, dijon mustard, shallot, onion, cayenne pepper, curry powder, celery seed, herbs, salt and pepper, gherkins, sugar and vinegar until well incorporated. Combine with the chicken and refigerate for about 20 minutes.
Spoon a small amount of the chicken salad into the wonton cups, top with a bit of chopped dill, and serve.