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Chunky Chicken Salad Cups

 I don’t know about you, but I love me some appetizers! In cute cups. Wonton cups. Filled with Chunky Chicken Salad.

Okay, so, I didn’t always put my famous chicken salad in wonton cups, but now I have and I love it even more. Yes, it’s famous. It doesn’t matter if it’s only famous in my corner of the world – to me it is famous. These cups might make it famouser. I know what you’re saying, I can hear you – That’s not a worrrrrrd! … Oh… well… now it is! 😛

Soooo, what do you do with leftover chicken?

I throw it on top of a PIZZA, sometimes I add it to a TACO SHELL, or I mix it in this salad together with marinated mushrooms, pickles, and sour cream. YEP! Don’t knock it ’til you try it! You will be eating up your fingers – it’s that good!

In fact, when I go to a BBQ, this is the salad that I am asked to bring 90% of the time. The other 10% is reserved for dessert. But, I bring dessert wherever I go – can’t have me a partaaaaay without somethin’ sweet, ya know.

And since the weather decided to go from 45 to 90 in less than 42.5 hours, I think you need to go to a BBQ and bring this salad with you.


A refreshing chicken salad mixed with pickles, mushrooms and sour cream.
 Course Appetizer
 Cuisine American
 Servings 8 to 10
 Author Kate P


For the Wonton Cups

  • 12 Wonton Cups
  • baking spray

For the Chicken Salad

  • 2 cups shredded cooked chicken breast, cooled
  • 1 cup chopped marinated mushrooms canned mushrooms work just as well
  • 1 cup chopped baby dill pickles
  • 1 tub 8 oz. sour cream (I prefer to use Daisy Sour Cream for this recipe)


  1. Preheat oven to 350.
  2. Lightly grease a 12-cup cupcake tin with baking spray.
  3. Place wonton wrappers in the bottom of the pan.
  4. Bake for 5 to 7 minutes, or until crisp and slightly brown.
  5. Prepare the chicken salad by combining all ingredients in a medium-size mixing bowl; mix well.