This is my own version of chicken salad that I came up with about 6 years ago. It’s really good on a croissant, with crackers, pretty much however you want to eat it. Serving it in wonton cups makes it a great, easy, and fun appetizer. Try it soon!
ASIAN CHICKEN SALAD CUPS
2 cups chopped chicken
1 small can water chestnuts, drained and chopped
½ cup chopped green onion
Small handful chopped cilantro
2 cloves garlic, grated or finely chopped
1 tablespoon grated fresh ginger
¾ cup mayonnaise
1-2 tablespoons Teriyaki sauce
1-2 teaspoons sesame oil
Salt and pepper to taste
Preheat the oven to 375 degrees. Put the wonton wrappers in a mini muffin tin, and bake them 10-15 minutes, until golden brown. Let them cool on a cooling rack.
Combine chicken, water chestnuts, onion, cilantro, garlic and ginger in a large bowl. In a small bowl, combine the mayo, Teryaki sauce, sesame oil, and salt and pepper. Mix well, and then combine with the mayo mixture. Season with more salt and pepper if needed.
Fill the wonton cups with the chicken salad and serve.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg