Make my Chick’n Caesar Salad Wonton Cups when you need a yummy last minute appetizer! Crisp romaine lettuce, seasoned chick’n, and crunchy vegan bac’n bits are tossed in the MOST DELICIOUS homemade Caesar dressing and tucked into cute little crispy baked wonton cups – making for a personalized treat that’s sure to be a crowd-pleaser! Make the dressing, salad, and wonton cups ahead of time for quick and easy assembly right before serving!

Vegan Chick’n Caesar Salad Wonton Cups

If you know me, then you know I am a sucker for anything bite-size and mini … and that’s where these Vegan Chick’n Caesar Salad Wonton Cups come in. Aren’t they cute?!

If you’re looking for something to whip up in a jiffy, salad cups are always the answer! And who doesn’t love a classic Caesar salad?!

Grab a drink and let’s get to making the best Vegan Chick’n Caesar Salad Wonton Cups!

how to make Vegan Chick’n Caesar Salad Wonton Cups

I love these Vegan Chick’n Caesar Salad Wonton Cups because they’re so easy and quick! Here’s how to make ’em!

1. Dressing:

Toss all the dressing ingredients in a high-powered blender along with some water and pulse until smooth. If you don’t have a high-powered blender, soak the cashews in very hot water for about 20 minutes and they should blend up just fine!

2. Bake:

Meanwhile, place the wontons a cupcake tin and sprinkle each with a bit of vegan parmesan cheese. Bake until golden and crispy.

3. Assemble:

While the wontons are in the oven, throw the salad ingredients in a large bowl and toss with 3/4 of the dressing until well combined. Once the wonton cups are cool to touch divide the salad among the cups. Garnish with the remaining dressing and more parmesan cheese and enjoy!

can I make Vegan Chick’n Caesar Salad Wonton Cups

YES! Another reason I love these so much! You can prep out all of the components for these Vegan Chick’n Caesar Salad Wonton Cups up to 5 days in advance – the dressing, the wonton cups, and the ingredients for the salad.

• the Caesar dressing will store well up to 2 weeks in a covered container in th refriegerator
• the wonton cups will store up to 5 days in an airtight container
• you can prep all the veggies for the salad up to 5 days ahead of time and store them in a covered Tupperware with a damp paper towel over them to ensure freshness.

more fun and easy handheld appetizers

• Chick’n Salad Wonton Cups
• Taco Cups
• Cheeseburger Tater Tot Bites
• Cheesy Loaded Potato Stacks
• Pull Apart Pizza Sliders

mini appetizer ftw!

I have no doubts you’ll love these little salad-filled wonton cups as much as I do! If I inspired you to make these Vegan Chick’n Caesar Salad Wonton Cups, I would love to see your recreations! Snap a picture or take a video, share it on Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs! Til next time, friends!

XOXO!

Vegan Chick’n Caesar Salad Wonton Cups

Ashley

When you need a last-minute appetizer, make my Vegan Chick’n Caesar Salad Wonton Cups! Crisp romaine lettuce, seasoned chick’n, and crunchy vegan bac’n bits are tossed in the MOST DELICIOUS homemade Caesar dressing and tucked into cute little crispy baked wonton cups - making for a personalized treat that’s sure to be a crowd-pleaser! Make the dressing, salad, and wonton cups ahead of time for a quick and easy assembly right before serving!

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Course Vegan

Cuisine Salad

Ingredients

  

Caesar Dressing:

• ½ cup raw cashews see recipe note 1
• 2 tablespoons vegan mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons vegan parmesan plus more for serving
• 1 tablespoon Dijon mustard
• 2 cloves fresh garlic
• 2 teaspoons rinsed capers
• Kosher salt and fresh ground pepper to taste

Salad Cups:

• 12 vegan-friendly wonton wrappers
• 2 cups romaine lettuce finely chopped
• 1 cup vegan chick’n pieces cooked according to package directions, and diced
• ½ cup vegan parmesan divided, plus more for garnish
• ¼ cup red onion very thinly sliced, optional
• ¼ cup vegan-friendly bac’n bits see recipe notes 2

Instructions

 

• Instructions:
• Preheat oven to 350° F.
• To make the dressing, place the cashews, mayo, lemon juice, 2 tablespoons parmesan, Dijon, garlic, capers, and ½ cup water in a high-powered blend and pulse until smooth. Taste and adjust seasonings if necessary. If you want a thinner consistency, add more water 2 tablespoons at a time until you reach your desired consistency. Set aside.
• For the salad cups, place the wonton wrappers into a cupcake tin, molding them gently with your hands into the tin to create a ‘cup’. Sprinkle the bottom of each wonton cup with 1 teaspoon of parmesan and spray with a bit of cooking oil spray. Bake until crisp and light golden-brown, 12-15 minutes. Remove from the oven and let cool for 5 minutes.
• Meanwhile, place the lettuce, chick’n, remaining parmesan, onion, and bac’n bits in a large bowl and toss with ¾ of the Caesar dressing. Once the wonton cups are cool to touch, divide the salad among the cups. Garnish with the remaining dressing and more parmesan cheese and enjoy!

Notes

1. If you don’t have a high-powered blender, soak the cahsews in very hot water for 20 minutes, drain, and rinse before blending. This will make them easier to blend, resulting in a smoother dressing.
2. McCormick Bac’n Bits are accidentally vegan and super accessible!

Tried this recipe?Let us know how it was!