Chopped chicken, cashew and tropical dried fruit pieces are seasoned with ginger, allspice and poultry seasoning and served in a wonton cup for an out-of-the-ordinary appetizer.
Preheat oven to 350°F. Coat two 6-cup muffin pans with no stick cooking spray. Press one wonton wrapper square into each cup. Lightly coat wontons with cooking spray. Bake 7 minutes or until lightly brown. Cool in pan. Remove and set aside
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken and poultry seasoning; cook and stir until chicken is cooked through. Let cool slightly
Mix chicken, cashews, dried fruit pieces and green onion in large bowl. Mix remaining 3 tablespoons oil, vinegar, allspice, ginger and salt in small bowl with wire whisk until well blended. Pour dressing over chicken mixture; toss well. Fill wonton cups with chicken salad
Test Kitchen Tip: Wonton wrappers are available in the refrigerated produce section of the grocery store. May substitute 3 packages (2.1 ounces each) frozen mini phyllo dough shells. Thaw and bake shells as directed on package. Fill with chicken salad.
Make Ahead: Wonton cups and chicken salad may be prepared 1 to 2 days ahead. Store cups in an airtight container at room temperature. Cover and refrigerate chicken salad.