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Caesar Salad Wonton Cups

Crispy wonton cups filled with a fresh Caesar salad mix, these bite-sized appetizers are perfect for any gathering and sure to impress your guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wonton Cups
  • 12 pieces wonton wrappers (square) Check the tofu section if you get lost.
Salad Ingredients
  • 2 cups cooked chicken breast, shredded Rotisserie chicken works well.
  • 2 cups romaine lettuce, chopped Classic choice for Caesar salad.
  • 1 cup cherry tomatoes, halved
  • 1 cup grated parmesan cheese Do not skip on the parmesan.
  • Optional croutons or bacon bits Add for extra crunch.
Caesar Salad Dressing
  • 1/2 cup mayonnaise Use real mayo, not light version.
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 squeeze lemon juice To taste.
  • A splash Worcestershire sauce To taste.
  • Optional anchovy paste Not necessary for great flavor.

Method
 

Making the Wonton Cups
  1. Preheat your oven to 350°F (180°C).
  2. Spray a muffin tin with nonstick spray.
  3. Press a wonton wrapper into each muffin slot, ruffling the sides to create a flower petal shape.
  4. Bake in the oven for less than 10 minutes until the edges are brown and crispy. Keep an eye on them.
  5. Let them cool before filling.
  6. Optionally brush with olive oil before baking for extra flavor.
Making the Caesar Salad
  1. Chop or shred the cooked chicken into small pieces.
  2. In a large bowl, combine the chicken, chopped romaine, halved cherry tomatoes, parmesan, and enough dressing to coat without drowning the salad.
  3. Taste and adjust seasoning as required; avoid letting it sit too long before serving.
Assembling the Cups
  1. Fill each cooled wonton cup with a tablespoon or two of Caesar salad.
  2. Top with extra parmesan, bacon bits, or croutons if desired.
  3. Serve on a platter with a bowl of leftover dressing for dipping.

Notes

Make the wonton cups a day in advance and store them in an airtight container. Fill just before serving for best results. Vegetarian option: skip the chicken or use roasted chickpeas.