Curried chicken salad in crisp wonton cups | Heart and Stroke Foundation

Name: Curried chicken salad in crisp wonton cups | Heart and Stroke Foundation
Ingredients: canola oil cooking spray; 16 wonton wrappers, thawed if frozen; 1 tbsp (15 mL) canola oil; 1 cup (250 mL) reduced-sodium chicken broth; 1 cup (250 mL) water; 3/4 lb (350 g) skinless boneless chicken breast, pounded to even thickness (1/2 inch/1.25 cm) *; 3 tbsp (45 mL) slivered almonds; 3 tbsp (45 mL) nonfat Greek yogurt; 2 tbsp (25 mL) canola oil mayonnaise; 1/2 tsp (2 mL) curry powder; 1/2 cup (125 mL) red grapes, quartered; 2 tbsp (25 mL) finely chopped fresh cilantro leaves, plus whole leaves for garnish

www.heartandstroke.ca

Wonton wrappers brushed with canola oil and baked in a mini-muffin tin make deliciously crunchy hors d’oeuvres that are much healthier than typical pastry cups.

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Ingredients

canola oil cooking spray
16 wonton wrappers, thawed if frozen
1 tbsp (15 mL) canola oil
1 cup (250 mL) reduced-sodium chicken broth
1 cup (250 mL) water
3/4 lb (350 g) skinless boneless chicken breast, pounded to even thickness (1/2 inch/1.25 cm) *
3 tbsp (45 mL) slivered almonds
3 tbsp (45 mL) nonfat Greek yogurt
2 tbsp (25 mL) canola oil mayonnaise
1/2 tsp (2 mL) curry powder
1/2 cup (125 mL) red grapes, quartered
2 tbsp (25 mL) finely chopped fresh cilantro leaves, plus whole leaves for garnish