Spiced Vinaigrette Chicken Salad Cups recipe

12 servings

12 wonton wrappers*

4 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, finely chopped

1/2 teaspoon McCormick® Gourmet Collection® Poultry Seasoning

1/2 cup chopped cashews

1/2 cup chopped tropical dried fruit blend (such as apricots, pineapple, bananas and coconut)

1/4 cup chopped green onions

1 1/2 tablespoons white vinegar

1/2 teaspoon McCormick® Gourmet Collection® Ground Ginger

1/2 teaspoon McCormick® Gourmet Collection® Ground Allspice

1/2 teaspoon McCormick® Season-All® Seasoned Salt

Preheat oven to 350 degrees F.

Coat two 6-cup muffin pans with cooking spray and press one wonton wrapper square into each cup.

Lightly coat squares with cooking spray again.

Bake 7 minutes or until lightly brown.

Cool in pan.

Remove and set aside.

Heat 1 tablespoon olive oil in large skillet over medium-high heat.

Add chicken and poultry seasoning; cook until done.

Let cool slightly.

Combine chicken, cashews, dried fruit pieces and green onion in a large bowl.

Whisk 3 tablespoons olive oil, vinegar, ginger, allspice and Season-All in a small bowl, until well blended.

Pour dressing over chicken mixture; toss well.

Fill wonton cups with chicken salad.