are you tired of mayonnaise based chicken salad? actually, i have strayed away from those salads for years now, and actually search for variations of chicken salad that can be served for lunch or appetizers.
this is another recipe i found on the key ingredient website, which seems to have a variety of simple recipes that have been tried out by others around the country.
see if you like this one, which can be served in wonton cups or on a bed of lettuce.
use about 2 cups of roasted and cooled white-meat chicken, probably leftover from another meal. add 1/2 cup sliced green onions, 1/3 cup shredded carrots, 1/3 cup finely chopped celery, and 1/4 cup chopped fresh parsley. use less parsley if selecting dried.
mix these ingredients in a bowl and then mix the dressing in a small cup. use about 3 1/2 tablespoons of grapeseed oil or canola oil. (not olive oil, as the taste would not complement the salad) and to the oil, add about 1 tablespoon red wine vinegar and 1 tablespoon fresh chopped thyme. (or less, if dried)
drizzle dressing over the chicken salad and incorporate. this is a personal decision on how much dressing to add to the chicken. some like more and some like less. i added sliced almonds at the end for another bit of crunch. options for this salad would include: chopped pecans, sliced grapes, or sunflower nuts added at the end of the mixing process. of course, the amounts could be increased for entertaining.
serve the salad an interesting way in wonton cups. simply heat the oven to 350 degrees, and then spray each side of the wonton wrapper with spray oil. press the wonton wrappers into standard size muffin cups.
bake the wontons for 10 to 12 minutes until golden brown. cool and serve. i think adding some flavor to the wontons would also work prior to baking, such as dried dill or dried thyme. my suggestion would be to only use the standard size cups, as the wonton wrappers are just too large for the mini muffin cups and they will not crisp properly.