Description
Crispy baked wonton cups filled with creamy Caesar salad, tender chicken, smoky bacon, and parmesan for the perfect bite-sized party appetizer.
Ingredients
Units
Scale
- 12 wonton wrappers
- 2 1/2 cups romaine lettuce, shredded
- 1 cup cooked chicken, diced
- 1 1/2 bacon rashers, diced and cooked
- 1/4 cup bread, finely diced and toasted
- 2 tablespoons parmesan cheese, freshly grated
- 2 teaspoons parsley, finely chopped (optional for garnish)
- Salt, to taste
- Olive oil spray
Dressing
- 1 garlic clove, minced
- 2 anchovy fillets
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise (preferably whole egg)
- 1/2 cup parmesan cheese, freshly grated
- Milk, to adjust consistency
- 1/4 teaspoon salt
- Black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Press wonton wrappers into each cavity to form small cups. Spray lightly with olive oil.
- Bake for 7–9 minutes or until golden and crisp. Remove and cool completely.
- Cook bacon until crisp and toast bread cubes with a touch of olive oil until golden.
- In a bowl, mix lettuce, chicken, bacon, toasted bread, and parmesan.
- Whisk together garlic, anchovies, lemon juice, mustard, Worcestershire sauce, mayonnaise, parmesan, salt, pepper, and a splash of milk to form the dressing.
- Toss salad with dressing just before serving.
- Fill each wonton cup with salad and garnish with parsley and extra parmesan if desired.
Notes
- Add dressing only before serving to keep cups crispy.
- Use a mini muffin tin for perfectly shaped cups.
- Make the dressing ahead for quick assembly.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg