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Home Asian Recipes

Thai Chicken Salad Wonton Cups

By:Nagi
Published:11 Mar '15Updated:28 Sep '19
72 Comments
Recipe v

Thai Chicken Salad Wonton Cups are party food that travels well and can be prepared ahead!

A serving board of Thai Chicken Salad Wonton Cups

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

Closeup shot of Thai Chicken Salad Wonton Cups

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A serving board of Thai Chicken Salad Wonton Cups

Thai Chicken Salad Wonton Cups

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Appetiser, Finger Food, Party Food
4.79 from 14 votes
Servings12
Tap or hover to scale
Print
  • 337
Wonton wrappers baked in a muffin tin to form cups, then filled with a refreshing Thai salad garnished with a little spice kick!

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:

1. Use the side of your knife to smash a garlic clove so it breaks open but remains in one piece. You don't even need to peel it. The garlic is used to infuse the dressing. You could use minced garlic if you prefer but I find that the garlic flavour is too strong for my taste.
2. The cups are best assembled just prior to serving.
3. Nutrition per serving.
Thai Chicken Salad Wonton Cups Nutrition

Nutrition Information:

Serving: 48gCalories: 74cal (4%)Carbohydrates: 6.4g (2%)Protein: 6.2g (12%)Fat: 2.4g (4%)Cholesterol: 14mg (5%)Sodium: 185mg (8%)Potassium: 88mg (3%)Fiber: 0.6g (3%)Sugar: 1.1g (1%)Vitamin A: 1200IU (24%)Vitamin C: 5.8mg (7%)Calcium: 10mg (1%)Iron: 0.5mg (3%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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72 Comments

  1. Debbie Howard-Schmidt says

    April 8, 2022 at 1:48 pm

    Hi. I’ve made a first test batch of the wontons. They are very floury. Am I supposed to risk them first? I tried to wipe off the flour but that’s not working???? Maybe it’s the brand I bought which is a Wonton Wrappers which is in the fresh pasta section at Coles Deb.

    Reply
    • Nagi says

      April 10, 2022 at 7:08 pm

      Don’t worry about the cornstarch on the wontons Debbie – it will disappear when they are cooked! I would recommend trying a brand from Harris Farm or an Asian shop instead though if you can find them. N x

      Reply
  2. Maureen says

    December 19, 2021 at 1:57 am

    4 stars
    As suggested by some, I doubled the dressing and am so glad I did. It is delicous! I’m going to add the dressing to my list of favourites to use all the time. This was delicious and everyone enjoyed them; crunchy, light, refreshing and very tasty. Be sure to watch the wonton wrappers as mine baked much faster than 12 minutes. Thanks for another great recipe Nagi! I love that your recipes are accurate and well-tested. I appreciate all the little tips and they always turn out well.

    Reply
  3. Jody says

    April 13, 2021 at 6:00 am

    Hello and thank you for all your recipes I’ve made with success! Could the wonton cups be made in mini muffin tins? And love All ABOUT DOZER!

    Reply
    • Nagi says

      April 13, 2021 at 12:13 pm

      Yes 100% Jody! N x

      Reply
  4. FAIRY says

    October 10, 2020 at 1:08 am

    This recipe reminds me of Pie Tee which I ate at the chicken rice shop in Malaysia. Would you have the recipe for that one?

    Reply
  5. Mentari says

    May 28, 2020 at 12:07 am

    Nagiiiii I love you <3 <3 I'll make this recipe tomorrow and I am sure its gonna be good! Thank you for sharing the recipe, hope you are well!~ <3

    Reply
  6. Dawn says

    December 11, 2019 at 7:13 pm

    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! 💝

    Reply
    • Nagi says

      December 12, 2019 at 6:41 am

      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

      Reply
  7. olga sosa says

    September 3, 2019 at 2:37 pm

    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.

    Reply
    • Nagi says

      September 3, 2019 at 5:51 pm

      Hi Olga, cook the wrappers and keep them in an airtight container out of the fridge – N x

      Reply
  8. Holly says

    July 15, 2019 at 6:04 am

    5 stars
    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! 😁👍

    Reply
    • Nagi says

      July 15, 2019 at 10:16 am

      Wahoo sounds great Holly!

      Reply
  9. Kym says

    March 4, 2019 at 7:01 pm

    5 stars
    Loved these & so did everyone at the party!!! Bursting with flavour thank you for another awesome recipe Nagi

    Reply
    • Nagi says

      March 4, 2019 at 7:43 pm

      Wahoo! Great Kym!

      Reply
  10. Jaclyn says

    February 3, 2018 at 2:40 am

    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! 🙂

    Reply
  11. F Lee says

    December 4, 2016 at 11:03 am

    When do I get the free cookbooks as mentioned when you enter your email

    Reply
    • Nagi says

      December 7, 2016 at 7:02 pm

      Hi there! You should have received an email when you signed up 🙂 If not, just shoot me an email! N x

      Reply
      • Faye says

        December 10, 2016 at 2:42 pm

        I still did not get the free cookbooks
        Your emaill address came back undeliverable

        Reply
        • Nagi says

          December 11, 2016 at 7:34 pm

          Hi Faye! Did you email through the contact page on my website??

          Reply
  12. Betty says

    September 24, 2016 at 4:43 am

    5 stars
    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.

    Reply
    • Nagi says

      September 25, 2016 at 6:56 pm

      I’m so glad you enjoyed it Betty! Thanks for letting me know – and for the tip! N x

      Reply
  13. jc says

    April 18, 2016 at 10:10 am

    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!

    Reply
  14. Teresa says

    November 8, 2015 at 1:50 am

    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!

    Reply
    • Nagi | RecipeTin says

      November 9, 2015 at 12:17 am

      Thank you Teresa!! 🙂

      Reply
  15. felicia | Dish by Dish says

    August 5, 2015 at 7:51 am

    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!!

    Reply
    • Nagi | RecipeTin says

      August 6, 2015 at 7:22 am

      Of course Felicia!! 🙂 Thank you for thinking of me!

      Reply
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