Description
A delicious twist on the traditional Caesar salad, these bite-sized wonton cups are crispy and flavorful, perfect for gatherings or a light meal.
Ingredients
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
- 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 your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Press the wonton wrappers into each cavity of the muffin tin and spray with olive oil.
- Bake the wrappers for 7–9 minutes until golden and crisp. Let cool completely.
- Cook the bacon until crisp and toast the diced bread cubes in a pan with olive oil.
- In a large bowl, combine shredded romaine lettuce, diced chicken, cooked bacon, toasted bread, and Parmesan cheese.
- For the dressing, whisk together garlic, anchovy fillets, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, Parmesan, salt, and pepper. Adjust thickness with milk if needed.
- Toss the salad with the dressing before serving.
- Fill each wonton cup with the Caesar salad mixture and garnish with parsley and extra Parmesan if desired.
Notes
Can be made ahead of time, store the wonton cups and filling separately and fill just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg