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Caesar Salad Wonton Cups Recipe

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★★★★★

4.7 from 133 reviews

A delightful and bite-sized twist on the classic Caesar salad, these Caesar Salad Wonton Cups feature crispy baked wonton shells filled with romaine lettuce, tender chicken, homemade Caesar dressing, and crunchy mini croutons. Perfect for appetizers or light lunches, they combine savory flavors and a satisfying crunch in every cup.

Ingredients

Scale

Wonton Cups

  • 12 wonton wrappers
  • Olive oil spray
  • Salt

Salad Filling

  • 2 1/2 cups cos/romaine lettuce, shredded
  • 1 cup cooked chicken, diced

Mini Croutons

  • 1/4 cup bread, diced finely (preferably stale)
  • Olive oil spray
  • Pinch of salt

Dressing

  • 1 garlic clove, minced
  • 2 anchovy fillets
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cup mayonnaise, preferably whole egg
  • 1/2 cup freshly grated parmesan cheese
  • Milk, to adjust consistency
  • 1/4 tsp salt
  • Black pepper, to taste

Garnish

  • 2 tsp fresh parsley, finely chopped (optional)
  • Additional parmesan cheese, for topping

Instructions

  1. Preheat and bake wonton cups: Preheat your oven to 180°C (350°F). Gently fit the wonton wrappers into each hole of a standard-sized muffin or cupcake tin (avoid mini or Texas style tins). Lightly spray the wonton wrappers with olive oil and bake them for 8 to 12 minutes until they turn golden and crispy. Remove from the oven and allow them to cool.
  2. Prepare crispy anchovies: Heat a small non-stick pan over high heat and spray with olive oil. Add minced garlic and anchovy fillets, sautéing until crispy. Once done, remove and drain on absorbent paper towels to remove excess oil.
  3. Make mini croutons: Return the pan to the stove and reduce heat to medium-high. Spray the pan again with olive oil and add the finely diced bread. Stir or shake the pan to toast the bread evenly until golden brown and crisp. Remove the croutons, sprinkle with a pinch of salt, and set aside.
  4. Prepare the Caesar dressing: Place the minced garlic, anchovy fillets, fresh lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, parmesan cheese, salt, and black pepper in a blender or food processor. Blend until smooth. If the dressing is too thick, add a tiny splash of milk to reach the desired consistency.
  5. Toss salad: In a bowl, combine the shredded cos/romaine lettuce and diced cooked chicken. Add 6 to 8 tablespoons of the prepared dressing depending on your preference and toss gently to coat the ingredients evenly.
  6. Assemble the wonton cups: Divide the dressed salad mixture evenly among the cooled wonton cups. Top each cup with the prepared mini croutons, a pinch of freshly grated parmesan cheese, and a sprinkle of finely chopped fresh parsley, if using.
  7. Serve: Serve the Caesar Salad Wonton Cups immediately to maintain the crispness of the wonton shells and enjoy them fresh and flavorful.

Notes

  • Use stale bread for croutons to ensure they toast well and get crispy.
  • If you prefer a vegetarian version, omit the anchovy fillets and substitute Worcestershire sauce with a vegetarian alternative.
  • Adjust the amount of dressing to your preference to avoid soggy wonton cups.
  • These cups are best served immediately after assembly to preserve their crisp texture.
  • For extra crispiness, you can bake the wonton wrappers a little longer but monitor closely to avoid burning.

Keywords: Caesar salad appetizer, wonton cups, chicken Caesar salad, baked wonton cups, bite-sized salad, easy appetizer recipe

Find it online: https://miarosetti.com/caesar-salad-wonton-cups-recipe/