1/2 Cdried tart cherries - you can substitute cranberries
1/2CPistachios - chopped
1/2CGreek Yogurt - + more
salt and pepper - to taste
Preheat oven to 425 degrees.
Melt butter and set aside.
Whisk egg with 1 T of water until smooth
Spray a mini muffin tin liberally with cooking spray or olive oil
Place a wonton wrapper in each mini muffin tin
Brush each wonton with egg-wash
Lightly brush wonton wrappers with melted butter
Bake for 5 minutes or until the purses are becoming golden
Cover with foil and cook an additional 5 minutes
Remove from oven and let cool.
If making in advance remove from tin and cool completely, then store tightly covered in the refrigerator. To serve, bring to room temperature.
Cut baked chicken into 1/2-inch bite size pieces or shred rotisserie chicken into bite-size pieces
Place chicken in a large bowl and season with salt and pepper.
Toss chicken with 1/2 cup of yogurt, add remaining ingredients and combine. Add more yogurt as needed to reach your desired consistency. I like my chicken salad on the drier side for this recipe
If making in advance cover tightly and store up to 48 hours in the refrigerator
To Assemble Chicken Salad Wonton Cups
Place a scoop of cold chicken salad in a room temperature wonton cup. Enjoy!
Make Ahead:Chicken SaladThe chicken salad can be made up to 2 days in advance and stored tightly covered in the refrigerator. Wonton CupsWonton cups can be made a day in advance. Store tightly sealed in the refrigerator or at room temperature. Wonton cups should be brought to room temperature, if cold, before assembling the wonton cups.