Tarragon Chicken Salad Wonton Cups

Preheat oven to 375 F and spray a 12-count standard size muffin tin with cooking spray. Press the wonton wrappers into the muffin tin forming little cups. Bake for 4-6 minutes or until the wrappers are golden brown. Remove pan from oven and allow them to cool on a wire rack.

In a large bowl combine the chicken, celery, green onion, and grapes.

In a small bowl whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, tarragon, salt and pepper.

Pour the dressing over the chicken salad and fold together until everything is coated in the dressing. Spoon 1-2 spoonfuls of the chicken salad into the wonton cups.

Serve immediately or refrigerate for up to an hour.

Notes: The chicken salad can be made ahead of time and refrigerated until ready to use. But wait until just before serving to fill the wonton cups to prevent them from getting soggy.