Spiced Vinaigrette Chicken Salad Cups

Spiced Vinaigrette Chicken Salad Cups

Prep Time

25 minutes

Cook Time

15 minutes


12 people

Chopped chicken, cashew and tropical dried fruit pieces are seasoned with ginger, allspice and poultry seasoning and served in a wonton cup for an out-of-the-ordinary appetizer.

Recipe courtesy of McCormick


  • 12 wonton wrappers
  • 4 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, finely chopped
  • 1/2 teaspoon McCormick® Gourmet Collection Poultry Seasoning
  • 1/2 cup chopped cashews
  • 1/2 cup chopped tropical dried fruit blend, such as apricots, pineapple, bananas and coconut
  • 1/4 cup chopped green onion
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground
  • 1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
  • 1/4 teaspoon salt


  • 1 Preheat oven to 350°F. Coat two 6-cup muffin pans with no stick cooking spray. Press one wonton wrapper square into each cup. Lightly coat wontons with cooking spray. Bake 7 minutes or until lightly brown. Cool in pan. Remove and set aside.
  • 2 Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken and poultry seasoning; cook and stir until chicken is cooked through. Let cool slightly.
  • 3 Mix chicken, cashews, dried fruit pieces and green onion in large bowl. Mix remaining 3 tablespoons oil, vinegar, allspice, ginger and salt in small bowl with wire whisk until well blended. Pour dressing over chicken mixture; toss well. Fill wonton cups with chicken salad.
  • 4 TIP: Wonton wrappers are available in the refrigerated produce section of the grocery store. May substitute 3 packages (2.1 ounces each) frozen mini phyllo dough shells. Thaw and bake shells as directed on package. Fill with chicken salad.
  • 5 TIP: Wonton cups and chicken salad may be prepared 1 to 2 days ahead. Store cups in an airtight container at room temperature. Cover and refrigerate chicken salad.


15 Apr

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