Thai Chicken Salad Wonton Cups are party food that travels well and can be prepared ahead!
Wonton wrappers are my shortcut party food tip. They are the perfect size to mould into muffin tins to bake into cups, then you can fill them with whatever sweet or savoury filling takes your fancy. No cutting rounds out of pastry!
You can get wonton wrappers in supermarkets nowadays – in the refrigerated section, usually near fresh pastas. To make cups, you just need to pop them into a muffin tin and bake for 10 to 15 minutes until crispy. You don’t even need any oil spray to stop them from sticking to the muffin tin or to make them bake golden! It really doesn’t get any easier than that. 🙂
They stay nice and crispy for around 3 days. Just let them cool then pop them into an airtight container, ready for your party.
These ones I’m sharing today are filled with Thai Chicken Salad – an all round crowd pleaser, and something a little different to the usual creamy dips. It’s light and refreshing, but has a nice zingy dressing.
I prepare the components ahead – the cups, salad and dressing. Then just before serving, toss the salad in the dressing and spoon into the cups. The salad isn’t soaked with excessive dressing so it doesn’t make the bottom of the cup soggy. To be honest, these don’t usually last that long when I put them out but when I was photographing them, I had them sitting around for about 1 hour and they were still fine. The base of the cups were a bit soft, but there is so much crunch from the sides that it didn’t bother me at all.
Hope you enjoy! – Nagi
Some more mini one-bite Appetizers!
- Spicy Little Muffin Tin Chicken Tostadas
- Smoked Salmon Appetizer Bites
- Mini Pizza Potato Skins
- Vegetarian Garlic Stuffed Mushrooms
- Prawn / Shrimp Taco Appetizers
- Quiche Toast Cups – mini quiche made with bread!
- Caesar Salad Wonton Cups
- Browse all Party Food
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Thai Chicken Salad Wonton Cups
Ingredients
- 12 wonton wrappers
Dressing
- 1 garlic , smashed (Note 1)
- 1 1/2 tbsp lime juice
- 2 tsp rice vinegar
- 2 1/2 tsp fish sauce
- 1 tsp soy sauce
- 1 1/2 tbsp canola oil (or grape seed, vegetable or other neutral flavoured oil)
- 1 tsp sugar (or honey)
- 1 - 2 birds eye chilli , deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce)
Chicken Salad
- 1 1/2 cups shredded cooked chicken (I used poached chicken breast)
- 1 1/2 cups finely shredded cabbage
- 3/4 cup carrot , finely julienned
- 1/3 cup finely chopped shallots/scallions (or sub with red onion or eschallots)
Garnish
- Sesame seeds
- Fresh coriander/cilantro leaves
Instructions
- Preheat oven to 160C/320F.
- Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
- Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
- Combine Chicken Salad ingredients in a bowl and toss to combine.
- To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.
Recipe Notes:
Nutrition Information:
I would like to make it but is there anything to substitute fish sauce? My dad doesn’t like fish sauce at all. So I don’t know what to put instead of it. Could you let me know about it? Thanks, Nagi! 💝
Hi Dawn, the fish sauce gives that authentic Thai flavour but you could sub with regular soy – just adjust down to 2 tsp. N x
Hi, I would like to know if I have to keep the wrappers once baked in the fridge or it can be our of the fridge one day prior to the day i want to use them. Thanks.
Hi Olga, cook the wrappers and keep them in an airtight container out of the fridge – N x
These were delicious! Everyone enjoyed them. I would double the dressing next time. And I used Napa Cabbage but that was my only change. Will definitely be making again. TY Nagi! 😁👍
Wahoo sounds great Holly!
Loved these & so did everyone at the party!!! Bursting with flavour thank you for another awesome recipe Nagi
Wahoo! Great Kym!
Yummm these look great! Have you ever tried making them without the chicken, or can you suggest a reasonable substitute? (maybe black beans or chick peas?) I have a heap of vegetarian friends and would like to put out a meatless option as well, if it translates. Thanks! 🙂
When do I get the free cookbooks as mentioned when you enter your email
Hi there! You should have received an email when you signed up 🙂 If not, just shoot me an email! N x
I still did not get the free cookbooks
Your emaill address came back undeliverable
Hi Faye! Did you email through the contact page on my website??
Thank you so much for the recipe I though this was very easy and tasty. The only thing I would suggest is maybe make extra sauce or dressing just to have on hand.
I’m so glad you enjoyed it Betty! Thanks for letting me know – and for the tip! N x
i have a huge pet peeve about people who leave reviews without trying a recipe, SO, in that spirit I tried this and it was unusual and fantastic. so easy and great for using up leftover rotisserie chicken. thanks!
I always wanted to make wonton cups, but I’ll probably try sweet version first since I’m sugar addicted 🙂 As always great photos Nagi!
Thank you Teresa!! 🙂
Hi Nagi! This sure looks like an amazing appetizer! Plus, it sounds so incredibly easy!
I’d love to include these thai chicken salad wonton cups in an appetizer round up that I’m doing for Parade Magazine this month.
If you’re cool with it, can I please include one of your photos with a link back to this original post (https://www.recipetineats.com/thai-chicken-salad-wonton-cups/)
Thanks much in advance!!
Of course Felicia!! 🙂 Thank you for thinking of me!