I wrote this recipe for an article about picnic fare in June’s Charlotte Magazine. It is a yummy twist on classic chicken salad. The wasabi in this recipe is not overly spicy, it’s more of a background flavor. It’s slight heat dissipates if it is held for a few days however, so if you make it a day or two ahead of time, simply add a bit more wasabi to your taste.
Wonton Cups
18 wonton skins
Non-stick cooking spray
Pre-heat the oven to 375F. Brush cupcake or muffin tin with vegetable oil, place one wonton wrapper in each cup and lightly brush the wonton with a bit more oil. Bake for about 8 minutes, until the edges are golden. Remove and allow to cool completely before filling. Can be held early in the day and held, uncovered at room temperature until ready to fill.
Wasabi Chicken Salad
1 small roasted chicken (homemade or rotisserie), chilled
¼ cup mayo (full fat or light—whichever you prefer)
¼ cup plain yogurt (Greek, full fat or light)
¾ tablespoon wasabi paste (from a tube)
¼ teaspoon salt, to taste
1 stalk celery, minced
¼ cup fresh minced chives
Handful of cooked edamame (or sliced almonds)
1) Pull the chicken meat from the bones and cut into small dice. Set aside.
2) Mix together the mayo, yogurt and wasabi. Toss the chicken with this and season with salt. Now add in the celery, chives and edamame. Cover and set in the refrigerator or in a cooler until ready to serve. Do not fill wonton cups with chicken salad until just before serving.
Makes 8 servings as a light salad, or fills 16-18 wonton cups.
This is a filling salad! It was milder than I imagined, so I would add more wasabi