Description

These Caesar Salad Wonton Cups are a delightful appetizer combining crispy baked wonton wrappers filled with a classic Caesar salad mixture of romaine lettuce, cooked chicken, crispy bacon, homemade croutons, and a creamy anchovy-packed dressing. Perfect for parties or light meals, they offer a tasty, handheld take on the traditional Caesar salad.

Ingredients

Scale

Wonton Cups

12 wonton wrappers
Olive oil spray

Salad Filling

2 1/2 cups cos (romaine) lettuce, shredded
1 cup cooked chicken, diced
1 1/2 bacon rashers, diced
1/4 cup bread, diced finely (preferably stale)
Salt, to taste

Cheese and Garnish

2 tbsp parmesan cheese, freshly grated
1/2 cup freshly grated parmesan cheese (for topping)
2 tsp fresh parsley, finely chopped (optional, for garnish)

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)
Milk, to adjust consistency
1/4 tsp salt
Black pepper, to taste

Instructions

Preheat and bake wonton cups: Preheat your oven to 180°C (350°F). Fit the wonton wrappers into each hole of a standard-sized muffin or cupcake tin—not mini or Texas-sized tins—spraying them lightly with olive oil. Bake for 8 to 12 minutes until they turn golden and crispy. Remove from the oven and set aside to cool.
Cook bacon: Heat a small non-stick pan over high heat and spray with olive oil. Add the diced bacon and sauté until crispy. Remove the bacon and drain on absorbent paper towels to remove excess fat.
Make croutons: Lower the heat of the same pan to medium-high, spray again with olive oil, and add the finely diced bread. Shake the pan or stir frequently to brown the bread evenly, creating mini croutons. Once golden, remove the croutons, season lightly with salt, and set aside.
Prepare dressing: Place the garlic, anchovy fillets, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, salt, and black pepper into a blender or food processor. Blend until smooth. If the dressing is too thick, add a small splash of milk to reach your desired consistency.
Toss salad: In a large bowl, combine the shredded romaine lettuce, diced cooked chicken, and crispy bacon. Add 6 to 8 tablespoons of the prepared dressing depending on how much dressing you prefer, then gently toss to coat evenly.
Assemble cups: Spoon the dressed salad mixture evenly into the cooled wonton cups. Top each cup with mini croutons, a pinch of freshly grated parmesan cheese, and a sprinkle of finely chopped parsley if using.
Serve: Serve the Caesar Salad Wonton Cups immediately to maintain the crispiness of the wonton cups and the freshness of the salad.

Notes

Use stale bread for croutons to ensure they crisp up nicely without becoming soggy.
The anchovy fillets in the dressing add authentic umami flavor—substitute with anchovy paste if desired.
Adjust the amount of dressing based on your salad preference to avoid sogginess in the wonton cups.
Ensure the wonton cups are completely cool before filling to keep them crispy.
These can be made ahead up to forming the cups and dressing, then assembled just before serving.
Optional parsley garnish adds a fresh touch and a pop of color.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Caesar salad, wonton cups, appetizer, party food, baked wonton, chicken salad, bacon, homemade croutons, creamy dressing