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Caesar Salad Wonton Cups Recipe

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★★★★★

4.4 from 56 reviews

These Caesar Salad Wonton Cups offer a delightful twist on the classic Caesar salad by serving it in crispy baked wonton shells. Filled with shredded romaine lettuce, tender chicken, crispy bacon, homemade croutons, and a creamy, flavorful Caesar dressing, these cups make for an elegant appetizer or light meal that’s both crunchy and fresh with a savory punch.

Ingredients

Scale

Wonton Cups

  • 12 wonton wrappers
  • Olive oil spray

Salad

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

Homemade Croutons

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

Caesar 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 tbsp parmesan cheese, freshly grated
  • 2 tsp fresh parsley, finely chopped (optional)

Instructions

  1. Preheat and bake wonton cups: Preheat your oven to 180°C (350°F). Carefully fit each wonton wrapper into the holes of a standard size muffin or cupcake tin (avoid mini or Texas muffin tins for best results). Lightly spray the wontons with olive oil and bake for 8 to 12 minutes until they turn golden brown and crispy. Once baked, remove from oven and allow to cool.
  2. Cook bacon: Heat a small nonstick pan over high heat. Spray with olive oil and add diced bacon. Sauté until the bacon is crispy. Remove the bacon and drain it on an absorbent paper towel to remove excess oil.
  3. Make croutons: In the same pan, reduce heat to medium-high and spray again with olive oil. Add the finely diced bread pieces. Stir or gently shake the pan to ensure the bread cubes brown evenly, forming mini croutons. Once golden, remove from heat, sprinkle with a pinch of salt, and set aside.
  4. Prepare Caesar dressing: Combine minced garlic, anchovy fillets, fresh lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, grated parmesan cheese, salt, and black pepper in a blender or food processor. Blend until smooth. If the dressing is too thick, add a splash of milk to reach your desired consistency.
  5. Toss salad: In a mixing bowl, combine shredded romaine lettuce, diced cooked chicken, and crispy bacon. Add 6 to 8 tablespoons of the prepared Caesar dressing, depending on your preference for dressing amount. Toss gently to coat all ingredients evenly.
  6. Assemble wonton cups: Divide the dressed salad mixture among the cooled wonton cups. Top each cup with mini croutons, a pinch of freshly grated parmesan cheese, and a sprinkle of finely chopped parsley for garnish.
  7. Serve: Serve the Caesar Salad Wonton Cups immediately to ensure the wonton cups remain crisp and the salad fresh.

Notes

  • Use standard muffin tins for the wonton cups; mini tins will create overly small cups, and Texas tins are too large.
  • Opt for whole egg mayonnaise for a richer dressing flavor.
  • Adding anchovies to the dressing is traditional for authentic Caesar flavor but can be omitted for a milder taste.
  • The croutons are best made with stale bread for better texture and browning.
  • Serve immediately after assembly to prevent the wonton cups from becoming soggy.

Keywords: Caesar Salad, Wonton Cups, Appetizer, Chicken Salad, Party Food, Easy Recipes

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