Prepare the chicken salad and refrigerate until you're ready to fill the wonton cups.
Preheat oven to 350 degrees.
Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
Bake wonton cups for 10-12 minutes until light golden brown.
Allow wonton cups to cool and remove from the muffin pan.
While the wonton cups are baking, wash the lettuce and allow it dry, before cutting or tearing it into small pieces.
Wash and slice the tomatoes.
When ready to serve, place a lettuce leaf in each baked wonton cup, fill with 2 Tablespoons of chicken salad and garnish with a tomato slice.
Video
Notes
substitutions
Feel free to substitute another chicken salad recipe, or even store bought chicken salad, for this recipe. The nutrititional information will vary, depending on the chickens salad you use.You may also want to try one of these variations:
Curry chicken salad
Chinese chicken salad
Thai chicken salad
Grape chicken salad
Buffalo chicken salad
Making ahead of time
If you want to make the baked wonton cups ahead of time, simply cook them and allow to cool before placing them in an air tight container. They should remain crispy and fresh for several days.You can also make the chicken salad a day or two ahead of time and store it in the refrigerator. Just make sure to stir it well before adding it to the wonton cups, as some of the liquid may separate.
Tips
To prevent the wonton cups from getting soggy, place a washed, dried lettuce leaf in the bottom of each one before adding the chicken salad.