We are having a ROYAL WEDDING with an American Princess people!
THIS IS NOT A DRILL!
Last night, I stayed up talking to my Food Network cast mates about our Royal Wedding plans and our chatter quickly turned to wedding watching party snacks! Mrs. Joy Hall Thompson was busy posting photos on Facebook of her lemon and elderberry syrup that had arrived just in time for her to recreate her own version of the Royal Wedding Cake!!
(I LOVE THIS HILARIOUSLY FESTIVE WOMAN!)
But not to be out-done, I began to make a list of party snacks for me and the boys to enjoy. …after buying a fancy fascinator hat for my couch party, I got to work! 😀
Spray the cupcake pan liberally with spray oil. Place one wonton in each hole. It should make a little bowl with curled edges. Spray the wontons with spray oil lightly and sprinkle with salt. Bake the wontons for 10 minutes at 350 degrees, or until golden brown. Remove pan carefully and remove wonton cups to a plate to cool. Repeat until you have the desired number of wonton cups.
(This recipe makes a little over 1 quart of chicken salad so we usually make all of the wontons in the package and store leftover wonton cups in large ziplock baggies in the pantry if we have leftovers.)
For The Chicken Salad:
Preheat oven to 350 degrees. Place the split chicken breasts on a foil lined baking sheet and rub them with olive oil. Sprinkle them with salt and pepper. Bake for 35-40 minutes or until juices run clear. Let the chicken cool completely.
Once the chicken is cool to the touch, pull the chicken off of the bone, discarding the bones and skin. For the chicken either “pull it” into small strands or chop it until it is bite sized. Add the chicken to a large bowl and chill.
Rinse the celery well. Chop the red onion and celery into small dice. For this purpose the leaves and stalks of the celery may be used. Add to the chilled bowl of chicken.
To the bowl add 1 cup of good quality mayonnaise, ½ cup hot pepper jelly, 1 t. salt, ½ t. pepper, and the juice of 1 lemon. Fold this mixture until it is blended well.
Finely slice the two handfuls of spinach into long strands like ribbons. It’s okay if they are not perfectly neat! This technique is called chiffonade and it takes a bit of time to master. For this chicken salad, the spinach will blend into the mixture so it’s a good time to practice!
Fold the spinach into the chicken salad last and season to taste. Place into the refrigerator to chill at least 1 hour.
Fill each wonton cup with a heapin’ spoonful of chicken salad. Top each wonton with a small bead of hot pepper jelly for color and interest. Garnish with fresh chives, chiffonade spinach, or green onions if desired.
My name is Sarah and I'm the Urban Cowgirl! I'm a pro chef and 7th gen Texan in Dallas. I love tacos, Tito's, true crime, and Tex Mex. I wrote a cookbook and you should check it out! It's called Urban Cowgirl, and it's available in all the usual places. :)